Time for a Drink: Zombie Punch

To make cinnamon syrup, combine sugar, water, and crushed cinnamon stick over medium heat. Stir over medium heat until dissolved and mixture comes to a boil. Reduce heat, cover, and simmer for 2 minutes.

Remove from heat and let cool, keeping pan covered, for at least two hours. Strain into a bottle.

For the cocktail, combine 1 teaspoon of cinnamon syrup with grapefruit juice, Jamaican rum, Puerto Rican rum, Demerera Rum, lime juice, falernum, Angostura, Herbsaint or Pernod, in a grenadine in a blender, then add the ice. Blend at high for a maximum of 5 seconds.

Pour into a tall chimney glass and add ice cubes until full.

Garnish with fresh mint.