1 ½ oz. Rich sherry
½ oz. Smith & Cross Jamaican rum
1 oz. Thai coconut cream
1 oz. House-juiced pineapple juice (from fresh and roasted pineapples)
½ oz. Cinnamon syrup
Dash Angostura bitters
Dash Allspice dram
Combine all in a mixing glass, and dry shake. Pour into a stemless wine glass with crushed ice. Garnish with pineapple, pineapple leaf, cherry and grated cinnamon.
The mixologists at Jettison in Dallas created this recipe.