Ingredients:
2 oz. Speyburn Arranta Casks
1 1/2 oz. pineapple juice
1/2 oz. cinnamon syrup (or simple syrup)
1 oz. fresh lemon juice
Directions:
Shake ingredients very well with ice and strain over ice into a rocks glass. Garnish with a pineapple slice
Created by Jonathan Pogash, The Cocktail Guru
