Rum Drinks We Love: The Butter ‘Nut’ Craig

Combine the cinnamon and sugar in a shallow bowl. In a separate shallow bowl, add 1/2 ounce rum. Dip the rim of a double-rocks glass into the rum followed by the cinnamon-sugar to coat, and set aside. Add the butternut squash base, remaining 1 1/2 ounces rum, orange liqueur, simple syrup, bitters and juice of 2 lemon wedges into a cocktail shaker and quickly stir to combine. Then fill with ice and shake until well-chilled. Strain into the prepared glass.