What you will need:
1.5 oz of Secret Barrel Cinnamon Rum
0.75 oz of Drizzle Golden Honey Syrup
0.5 oz of Lemon Juice
2 dashes of Angosturra bitters
Lemon Wheel for garnish
For the Drizzle honey syrup:
Add equal parts honey and water to a pot and bring to a boil. Stir until well combined.
Store in the fridge for up to 3-weeks.
For the cocktail:
Add rum, honey syrup, lemon juice and bitters to a cocktail shaker. Shake until combined.
Pour mixture into a Collins glass, add ice and top with True Buch Ginger Kombucha.
Garnish with a lemon wheel and serve.
Optional: Grate fresh nutmeg over the top of the glass for an aromatic addition.