Recipe adapted from Luis Hernandez, head bartender, The Eddy, New York, NY
The original recipe contains The Eddy’s housemade walnut orgeat and “tiki salt” (salt mixed with citrus peels and bitters), but we’ve simplified the recipe a bit.
Published: June 30, 2016
In a cocktail shaker, combine all ingredients except garnish with ice. Shake well and strain into a tiki mug over pebble ice. Use a blowtorch or long-handled lighter to briefly flame/toast the cinnamon sticks, extinguishing if they ignite.