After I finished up my new pineapple flip cocktail, the Tipsy Miss, yesterday I found I had forgotten to use the spiced rum I'd soaked my pineapple garnish in for that cocktail. It was a good two ounces of booze and I didn't want to pour it back in the bottle. I also had about one egg's worth of pasteurized egg white left in the carton and it seemed silly to put that back in the refrigerator.
Additionally I had just made a bunch of flavored simple syrups, one of which was cherry and cinnamon, so, what the heck, how about another new cocktail?
Add the spiced rum, cherry juice, cherry cinnamon simple syrup and egg white to a cocktail shaker without ice and dry shake until frothy. Add ice then shake until chilled.
Strain into your chilled coupe, garnish with one of my homemade Maraschino Cherries, dust with some cinnamon and serve.
