Starting with a back-of-the-box recipe based on the Cuban, I left out the champagne float (what are you going to do with 730ml of left-over champagne?). Tastes like fall candy.
1½ oz dark rum
¾ oz lemon juice
¾ oz mint syrup
6 drops Scrappy’s cardamom bitters
Combine in shaker over ice, and strain into a cocktail glass.
Recommendation: Diplimatico Reserva Exclusiva rum