Mayday

INGREDIENTS

• 25 oz grenadine
• .25 oz orgeat
• .5 oz falernum
• .5 oz lime juice
• 1 oz orange juice
• 1 oz pineapple juice
• 1 oz Cane Run Rum
• 1 oz Jung & Wulff Guyana Rum
• Lime skin
• Dash Herbsaint
• Sugar cube
• Ground cinnamon

DIRECTIONS

• To a cocktail shaker, add the grenadine, orgeat, falernum, lime juice, orange juice
• Add pineapple juice, then the Cane Run Rum and Jung & Wulff Guyana Rum
• Lastly, add ice to shaker, then cap
• Vigorously shake for 8-10 second
• Add pebble ice to old-fashioned glass until it is about two-thirds ful
• Use a hawthorne strainer to pour your cocktail over ice into the glass
• Top with additional ice
• Take inverted lime skin the lime skin and press it pulp-side down into the top of the pebble ice in the drink so that it floats
• In the dimple of the inverted lime skin, add a lemon-oil-soaked sugar cube and a barspoon of Herbsaint
• Using the lighter, set the cube on fire and sprinkle from high above, several pinches or shakes of ground cinnamon to create a sparking fireworks effect
• Serve

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