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Recipe adapted from Paul McGee, Three Dots and a Dash, Chicago
Yield: 1 cocktail
1½ ounces Lemonhart 151 Rum
¾ ounce lime juice
¾ ounce simple syrup
1 dash absinthe
4 dashes Angostura bitters
Mint sprigs, grapefruit peel or cinnamon stick, to garnish
Freshly grated nutmeg, to garnish
Pour all ingredients into a tall glass. Add 1 cup of crushed ice and stir with a long bar spoon or swizzle stick for 8 to 10 seconds. Top with more ice and add 4 dashes of Angostura bitters. Garnish with mint bouquet, grapefruit peel or a cinnamon stick. If using the cinnamon stick, set it alight. If using mint leaves, sprinkle freshly grated nutmeg over the mint bouquet.