Recipe from Roy Clark, The Haberdasher, Mobile, Alabama
For the cinnamon syrup:
5 cinnamon sticks, crushed
1 cup sugar
For the punch:
Lime wedges and cinnamon sugar for rimming glasses
1½ cups aged rum*
¾ cups rhum agricole
1 cup plus 1 ounce fresh lime juice
3 ounces orgeat
3 ounces cinnamon syrup (recipe follows)
24 dashes Angostura bitters
12 dashes Herbsaint
1½ cups sparkling water or club soda
Garnish: Lime wheels and cinnamon sticks
*Clark uses Campesino XIV rum, an Alabama-based bottle that blends aged booze from Barbados, the Dominican Republic, and Panama.
Make the cinnamon syrup: In a pot over medium heat, combine cinnamon and sugar with 1 cup water. Once the mixture reaches a low boil, remove from heat. Allow to steep until syrup reaches room temperature. Strain and discard cinnamon sticks. Store in refrigerator for up to a month.
Make the punch: Run a lime wedge along half the rim of ten to twelve lowball glasses. Dip into a shallow bowl of cinnamon sugar to coat, then set aside.
In a punch bowl, stir together all ingredients except sparkling water and garnishes and chill until ready to serve.
Add an ice ring or several large ice cubes and sparkling water to punch. To serve, ladle punch into glasses and garnish with lime wheels and cinnamon sticks.