The Saint, New Orleans, Nicholas Jarrett / July 2013
This recipe originally appeared in Diving in New Orleans, July/August 2013.
- 1 1/2 oz. house three-rum blend (Demerara, Jamaican, and Martinique rums)
- 1 oz. pineapple juice
- 1/2 oz. lemon juice
- 1/2 oz. cinnamon syrup
- 1/2 oz. coffee liqueur
Shake all ingredients with ice; strain into tiki mug over crushed ice. Garnish lavishly. (“That means with a tiki umbrella,” Jarrett says.)