Spai Tai (Spanish Mai Tai)
INGREDIENTS
1oz Brugal Silver Especial
1oz Appleton Estate 12 year
1/2oz Pedro Ximenez Sherry
1/2oz Cinnamon Syrup
3/4oz Lime Juice
METHOD
Place Brugal, Sherry, Lime Juice, and Cinnamon Syrup in a tin and shake.
Strain over crushed ice into a Tiki Glass.
Float Appleton 12 year ontop.
Garnish with a mint sprig and a cinnamon stick (light the tip of the cinnamon stick so it gives off a cinnamon aroma).