Rum to the Jungle from Punch (http://punchdrink.com)

Ingredients

Serving: 1

2 1/4 ounces Jungle Batch (see Editor’s Note)

1 ounce cinnamon oat syrup (see Editor’s Note)

3/4 ounce lemon juice

1/4 ounce port, preferably Graham's Six Grapes Reserve Port, to top

Garnish: mint sprig, orchid, torched cinnamon stick



Directions

Combine all ingredients, except port, in a mixing tin, and whip shake with a few pieces of pebble ice. Strain into a snifter glass over pebble ice. Top with port, then add more pebble ice. Garnish with mint sprigs, orchid and torched cinnamon stick.

Editor's Note

Jungle Batch:

1 1/4 ounces El Dorado 8 Year rum

3/4 ounce Clairin Casimir rum

1/4 ounce Giffard Banane du Brésil



Combine all ingredients in a container and stir.



Oat Syrup:

1 cup gluten-free oats

4 cups water

cane sugar



Rinse and soak oats overnight. Discard water, and add 4 cups of fresh water to rinsed oats in a Vitamix. Blend for 1 to 2 minutes. Strain mixture, discard oats. Measure 3 parts oat milk, 4 parts cane sugar (about 24 ounces oat milk to 32 ounces cane sugar). Blend very well until syrup is not grainy.



Cinnamon Bark Syrup:

25 grams cinnamon bark

2 cups sugar

2 cups water



Add cinnamon bark to a pot with muddle until broken up into small pieces. Toast cinnamon over burner until fragrant. Add sugar and water, then bring to a boil for 5 minutes. Allow to cool, then pour into a nonreactive container and store overnight. Strain through a chinois, then store in a container. Keeps up to 1 month.



To make the cinnamon oat syrup, combine 3 parts oat syrup and 1 part cinnamon bark syrup.