The reasons the Nui Nui, a Donn Beach classic, makes for a Christmas hit are obvious: It’s got cinnamon, spice and everything nice, and all the world wants this time of year is vanilla-flavored everything, not to mention peak citrus season starts in December. The 1930s recipe delivers, then adds a hearty dose of rum into the equation. Seattle bartender Andrew Bohrer prefers to split the rum quotient into a blend of Demerara and Jamaican versions, plus cachaça.
Nui Nui
Andrew Bohrer | Seattle
Ingredients
Serving: 1
- 2 ounces aged rum, or an equal-parts blend of Demerara rum, Jamaican rum and cachaça
- 1 ounce freshly squeezed orange juice
- 3/4 ounce cinnamon syrup, preferably BG Reynolds
- 3/4 ounce lime juice
- 1/4 ounce vanilla syrup, preferably BG Reynolds
- 1/4 ounce allspice dram, preferably St. Elizabeth
Garnish: aromatic bitters (such as Scrappy’s), vanilla extract, cinnamon and a citrus twist
Directions
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Shake and strain over crushed ice.
- Top with a couple dashes of your favorite aromatic bitters, a dash of vanilla extract, a dusting of cinnamon and a citrus twist.