1 oz. dark Jamaican rum
3/4 oz. gold Puerto Rican rum
3/4 oz. 151-proof Lemon Hart Demerara rum
1/2 oz. cinnamon syrup
1/2 oz. falernum
1/2 oz. fresh lime juice
1/2 oz. fresh grapefruit juice
1/8th teaspoon Pernod
Absinthe
1 dash of Angostura bitters
Garnish: Brandied cherry, optional.
Gla**: rocks gla**
Tools: blender
Combine all ingredients into a blender with crushed ice and blend until smooth. Pour into a rocks gla** and add more crushed ice. Garnish with a brandied cherry.