Donn Day Afternoon

Adapted from Smuggler's Cove by Martin Cate

Martin Cate of Smuggler’s Cove pays tribute to the cinnamon-grapefruit pairing of Don’s Mix, but forgoes the fresh grapefruit altogether in favor of grapefruit-flavored beer Stiegl-Radler.


Serving: 1

  • 1/2 ounce fresh lime juice
  • 1/2 ounce SC cinnamon syrup (see Editor's Note)
  • 4 ounces Stiegl-Radler grapefruit beer, chilled
  • 2 ounces rhum agricole blanc, preferably AOC Martinique

Garnish: grapefruit peel

  1. Add all the ingredients to a double Old-Fashioned glass.
  2. Gently add cracked or cubed ice and stir.
  3. Express oil from the grapefruit peel and then drop the peel into the drink.
Editor's Note

SC Cinnamon Syrup:
2 cups water
3 (6-inch) cinnamon sticks, halved
4 cups granulated sugar

Put the water in a saucepan. Add the pieces of cinnamon stick to the water and bring to a boil over high heat. Add the sugar and whisk (or an immersion blender) until dissolved, about 1 minute (the liquid should become clear such that you can see the bottom of the pot). Immediately remove from the heat. Cover and let sit at room temperature for 12 hours. Strain through cheesecloth into a bowl and then use a funnel to pour into a lidded bottle or other sealable container. The syrup will keep, refrigerated, for several weeks. Note: We use cassia in our cinnamon syrup, but you can try the milder, sweeter ceylon cinnamon to add a different note.

This drink can easily be scaled up into a large-format cocktail; for guidelines, see here.