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Kimberly Road


Larry              Moe              Curley


A behemoth of a cocktail that features three different rums—Jamaican, Puerto Rican, and 151-proof Demerara—along with fresh lime juice, falernum, grenadine, a few drops of absinthe and Don's mix, a cinnamon-flavored simple syrup mixed with fresh grapefruit juice.

  • 1 1/2 ounces Jamaican rum (Smith & Cross)

  • 1 1/2 ounces Puerto Rican gold rum (Don Q Reserva 7 Year)

  • 1 ounce 151-proof demerara rum (Hamilton 151 Demerara)

  • 3/4 ounce lime juice, freshly squeezed

  • 1/2 ounce Don’s mix (recipe below)

  • 1/2 ounce falernum

  • 1 teaspoon grenadine

  • 4 dashes Pernod

  • 1 dash Angostura bitters

  • Blend at high speed for no more than 5 seconds.

  • Pour the contents into a tall glass or Tiki mug and add additional pebble ice to fill, if necessary.

  • Garnish with a mint sprig.

Don's Mix Recipe

  • 3 cinnamon sticks

  • 1 cup sugar

  • 1 cup water

  • 2 cups white grapefruit juice

  • Directions

  • Crush the cinnamon sticks.

  • Add cinnamon pieces, water, and sugar to a saucepan over high heat.

  • Bring to a boil, stirring until the sugar is completely dissolved.

  • Lower the heat, cover the pan, and let simmer for two minutes.

  • Remove from heat, keep covered, and let cool for at least two hours.

  • Strain the cinnamon-infused syrup into a jar (it should keep for about one month in the refrigerator).

  • As needed, combine one part cinnamon syrup with two parts white grapefruit juice.


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