3 tablespoons (1 1/2 oz.) AOC Martinique Rhum agricole vieux or dark demerara rum
1 tablespoon (1/2 oz.) aged dark rum
1 tablespoon fresh lime juice (from 1 lime)
1 tablespoon fresh orange juice (from 1 orange)
1 1/2 teaspoons (1/4 oz.) Velvet Falernum
1 1/2 teaspoons (1/4 oz.) allspice dram or Tuaca liqueur
1 dash Angostura bitters
3 maraschino cherries
1 pineapple frond
How to Make It
Prepare the Honey Syrup: Microwave honey and water in a small glass measuring cup on HIGH 30 seconds, stopping to stir after 15 seconds. Stir until honey dissolves. Let cool to room temperature, 20 to 30 minutes. Refrigerate syrup in an airtight container up to 2 weeks.
Prepare the Cocktail: Place 1 cup crushed ice or small ice cubes in a cocktail shaker; add Honey Syrup, AOC Martinique Rhum agricole vieux, aged dark rum, lime juice, orange juice, Velvet Falernum, allspice dram, and Angostura bitters. Shake vigorously until thoroughly chilled, 30 seconds, and pour entire contents into a Pilsner glass. Thread cherries on a wooden pick, and place in drink with pineapple frond. Serve immediately.