The Sir Francis

This concoction began as a non-alcoholic beverage. To lavish attention on mixology only when the practice involves spirits is a time-honored tradition, but one that does not comport well with hospitality when one is forced to entertain teetotalers. That said, what is good when lacking spirits is almost always improved with their addition – just ask the ponderable mass of clay that became Adam.

Originally called The Francis (as he was the one the drink was for), the drink was later knighted for services rendered to Her Majesty on Her sugarcane plantations (from whence comes all that delicious rum):

The Sir Francis
1 oz. freshly squeezed orange juice
1 oz. pomegranate juice
3/4 oz. cinnamon syrup*
2 oz. high-proof rum (like Scarlet Ibis)
2-3 dashes Fee’s orange bitters

Dump everything into cocktail shaker, shake vigorously for about half a minute, and pour into a chilled martini glass. Flaming an orange rind adds a nice touch.

*To prepare the cinnamon syrup: Boil 1 cup water, add 2 cups sugar, and at least six sticks of cinnamon. Lower heat to medium and stir until the sugar dissolves. Add an ounce of vodka, bottle in clear glass, and put in the sun for a month (yes, a month).

Notes on execution: If the pomegranate juice is cold, don’t add it to the shaker – put it in the glass after you’ve shaken and poured the other ingredients. Patience and a steady hand will cause the red juice to drift down to the bottom rewarding you with a lovely gradient (just like a Tequila Sunrise, yes).