“This is a really playful, effervescent drink,” says bartender Colin O’Neill. “The peach and cinnamon are so familiar and so fun with crème de cacao.” Slideshow: Rum Cocktail RecipesRecipe from Food & Wine Cocktails 2015
Cinnamon Syrup: In a small saucepan, combine 1 cup sugar, 4 ounces water and three 2-inch cinnamon sticks broken into large pieces. Cook over moderately low heat, stirring frequently, until the sugar dissolves, about 5 minutes. Remove from the heat and let cool. Discard the cinnamon. Transfer the syrup to a jar and refrigerate for up to 3 weeks. Makes about 8 ounces.