The caramel and butter notes of this 12 year rum give a unique cookie quality to this ginger and spice forward cocktail. Sweet caramel and orange give way to a dry baking spice finish.
2 oz Aged Rum (Bacoo 12 Year)
1 oz Orange Juice
1 oz Gingerbread Syrup
2 dashes Remedy Cocktail Company Pumpkin Spice Bitters
Shake all ingredients with ice until chilled. Garnish with cinnamon stick and orange twist.