Post #730067 by mikehooker on Tue, Oct 21, 2014 1:02 PM

On 2014-10-21 00:40, nui 'umi 'umi wrote:

Hey Mike,
Are you making your cinnamon syrup?
If not what are you using?
Mahalo

[ Edited by: nui 'umi 'umi 2014-10-21 00:44 ]

I'm doing the Hayward 3.5 version which has fassionola and falernum, no cinnamon or grapefruit. Plus it has a 1/2 oz more rum than yours. Makes a mighty complex and flavorful drink. I'd be curious to try the version you're doing to see how it compares. A friend just had me over to try a Trinidad with homemade cinnamon syrup which was really nice. I will be making my own cinna syrup very soon for sure.

Here's Hayward's tribute recipe:

• 1 ounce fresh lime juice
• 1 ounce rich honey mix (2:1 honey, water)
• 1/4 ounce falernum (Fee Brothers)
• 1/4 ounce fassionola (see tips below)
• 3/4 ounce white Puerto Rican or Virgin Islands rum
• 3/4 ounce gold Puerto Rican or Virgin Islands rum
• 3/4 ounce dark Jamaican rum
  (Kohala Bay or equivalent; see tips below)
• 3/4 ounce Lemon Hart 151 Demerara rum
• 2 dashes Angostura bitters
• 4 drops Pernod

Pulse blend for with 1 cup of crushed ice for no more than 5 seconds. Pour into a double old-fashioned glass, adding more ice if necessary.

http://www.slammie.com/atomicgrog/blog/2012/02/07/mai-kai-cocktail-review-jet-pilot-soars-over-its-ancestors-with-flying-colors/