Todd Maul’s Rhum Agricole Daiquiri

Ingredients

Burnt cinnamon simple syrup

• 2 cups sugar
• 1 cup water
• 5 sticks cinnamon.

To make the daiquiris

• 4 ounces Neisson Blanc Rhum Agricole
• 2 ounces fresh lime juice
• 1 ounce burnt cinnamon simple syrup

2 3½-ounce drinks.

Preparation

To make the daiquiris

1. Shake rhum, lime juice and cinnamon syrup with ice, and strain into rocks glasses over fresh ice.

Burnt cinnamon simple syrup

1. In a small, heavy saucepan, dissolve sugar in water. Burn 5 cinnamon sticks all over with a small crème-brûlée-type torch. Break up sticks and add to syrup while still warm. Transfer to an airtight container and chill for a day. Strain. Store in refrigerator to use for daiquiris. (Makes enough to last all summer, or at least one great party.)