Jumbie Toddy

December is here and the first week of the month already looks cold. That’s fine, though, Lounge Lizards, because we are here for you--with warm alcoholic libations. A few years back, we were gifted a bottle of rum liqueur from the now-defunct Dancing Pines Distillery of Estes Park, Colorado from Cindy’s parents. This rum liqueur, also known as Jumbie, is a mixture of rum, citrus, and spices whose secret blends were entrusted to the legendary spirits of the Caribbean who also share the ‘Jumbie’ appellation. Dancing Pines’ version is lightly spiced with a big bitter orange peel nose and acid-front flavors of both oranges and lemons. Frankly, the citrus overwhelms the rum so much it is difficult to tell its quality.

Given the high lemony acid load of the liqueur, and the cold temperatures outside, we elected to treat the jumbie toddy-style.

Jumbie Toddy
Holly's Original

2 ounces Dancing Pines Rum liqueur
1/4 ounce Xtabentun
4 ounces cinnamon-honey syrup

Combine ½ cup water and ¼  cup honey, and 2 2-inch Indonesian cinnamon sticks in a small pot over medium heat. Heat to just boiling, reduce to simmer. Simmer ten minutes.

In the meantime, boil one cup of water in the microwave. Split the boiling water into two 6-ounce Irish coffee mugs to warm the mugs during the remaining time the syrup is simmering.

Once the syrup is ready, pour the water out of the mugs and discard. Place 2 ounces of rum liqueur in each mug, followed by ¼ ounce of Xtabentun (Mayan liqueur), and top with 4 ounces of the cinnamon-honey syrup. Garnish with a cinnamon stick.