- 1 1/2 ounce Jamaican rum
- 1 1/2 ounce Puerto Rican gold rum
- 1 ounce 151-proof demerara rum
- 13/100 teaspoon Herbsaint or Pernod
- 1/2 ounce falernum
- 1/2 ounce Donn’s mix*
- 1 teaspoon grenadine
- 3/4 ounce lime juice, freshly squeezed
- 1 dash Angostura bitters
Add all of the ingredients into a blender, adding 6 ounces of crushed ice last.
Blend at high speed for no more than 5 seconds.
Pour into a glass, add ice cubes to fill, then add the garnish.
*Donn’s mix: Bring 3 crushed cinnamon sticks, 1 cup sugar and 1 cup water to a boil, stirring until the sugar is dissolved. Simmer for 2 minutes, then remove from the heat and let sit for at least 2 hours before straining into a clean glass bottle. Then add 1 part of the syrup and 2 parts of fresh grapefruit juice together.