Bog Cutter

1½ ounces Denizen Vatted dark rum
¼ ounce Four Pillars Navy Strength gin
¼ ounce Wray & Nephew rum
½ ounce Averna Amaro
¼ ounce Tempus Fugit Crème de Banane banana liqueur 
¼ ounce Cinnamon Syrup (see Note)
½ ounce orgeat
1 ounce fresh lemon juice
Garnish: 1 mint bouquet and 1 cinnamon stick

Combine all the ingredients in a shaker and whip, shaking with a few pieces of crushed ice, just until incorporated. Dump into a tulip glass (or cocktail mug) and fill the glass with crushed ice. Garnish with the mint bouquet and grate some cinnamon over the drink. Serve with a straw. 

Note: To make Cinnamon Syrup, in a saucepan, muddle 1 ounce of cassia cinnamon sticks until broken into shards. Add 2 cups of water and 2 cups of white sugar. Bring to a boil, then lower the heat, cover, and simmer gently for 4 minutes. Remov