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Scott Phillips

Servings: one.

This drink was invented by Blair Reynolds, bartender at Thatch Tiki Bar, in Portland, Oregon. Made with falernum, a syrup spiced with ginger and clove, it gets a fiery boost from a rum-soaked crouton set aflame inside the rind of a lime.

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  • 1-1/2 fl. oz. (3 Tbs.) Jamaican rum, preferably Appleton Estate Extra
  • 3/4 fl oz. (1-1/2 Tbs.) 151-proof rum, preferably Lemon Hart Demerara
  • 1/2 fl. oz. (1 Tbs.) fresh lime juice (save the juiced lime skin for garnish)
  • 1/2 fl. oz. (1 Tbs.) fresh orange juice
  • 1/2 fl. oz. (1 Tbs.) cinnamon syrup, preferably Trader Tiki’s
  • 1/4 fl. oz. (1/2 Tbs.) falernum, preferably Fee Brothers
  • 1 dash Angostura bitters
  • Crushed ice

For garnish

  • 1 small plain crouton
  • 1/2 fl. oz. (1 Tbs.) 151-proof rum
  • 1 juiced lime half, scraped clean

Nutritional Information

  • Calories (kcal) : 250
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 12
  • Carbohydrates (g): 12
  • Fiber (g): 0
  • Protein (g): 0


  • Combine the rums, lime and orange juices, cinnamon syrup, falernum, and bitters in a 12-oz. double old-fashioned glass or a wide-mouth tiki mug with 1 cup of crushed ice. To garnish the drink, soak the crouton with the rum and put the crouton in the lime shell. Set the lime on top of the ice and set the crouton on fire with a long match or a lit wooden skewer. Serve with a straw, but be careful not to get it too close to the flame.


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