1 dash absinthe blanc
1/2 oz. fresh lime juice
1/2 oz. fresh grapefruit juice
1/2 oz. cinnamon syrup
1/2 oz. John D. Taylor's Velvet Falernum
1 oz. black blended overproof rum
1 1/2 oz. blended aged rum
1 dash Angostura bitters
Garnish: Intertwined lime and grapfruit twists
Rinse a chilled cocktail coupe with absinthe blanc. Add the remaining ingredients to a cocktail shaker with cracked or cubed ice. Shake and double-strain into the coupe and add garnish.