1 1/2 teaspoons (1/4 oz.) allspice dram or Tuaca spiced liqueur
1 1/2 teaspoons Cinnamon Simple Syrup
1 1/2 teaspoons Vanilla Simple Syrup
1 dash Angostura bitters
Lemon peel strip
Orange peel strip
How to Make It
Prepare the Cinnamon and Vanilla Simple Syrups: Combine cinnamon sticks, 1 cup of the granulated sugar, and 1 cup of the water in a small saucepan. Scrape seeds from inside of vanilla bean half into a separate small saucepan; add vanilla bean and remaining 1 cup sugar and water. Place each saucepan over medium-high, and bring contents to a simmer, stirring occasionally until sugar is dissolved, about 1 minute. Remove each saucepan from heat, and let mixtures cool to room temperature, about 30 minutes. Remove and discard cinnamon sticks and vanilla bean half from syrups. Refrigerate syrups in separate airtight containers for up to 2 weeks.
Prepare the Cocktail: Fill a tall Collins glass with ice; add gold rum, demerara rum, lime juice, orange juice, allspice dram, Cinnamon and Vanilla Simple Syrups, and bitters, stirring to combine. Garnish with a cinnamon stick and lemon peel and orange peel strips. Serve immediately.