Parisian Blonde

from Smuggler's Cove

• 1 Ounce of Pierre Ferrand Dry Curacao
• 1 Ounce of Blended Aged Rum
• 1 Ounce of Sweet Cream

In a mixing glass, stir together the curaçao and rum with cracked or cubed ice. Strain into a chilled coupe. Carefully pour the sweet cream over the back of a spoon to float on top. Garnish with freshly grated cinnamon.