Created & posted by Elliott Beier, Owen & Engine, Chicago, Illinois.
|2||oz||Spiced Rum, Old New Orleans Cajun Spice|
|1⁄2||oz||Ginger liqueur, Domaine de Canton|
|1||Star anise (Flamed with a match or lighter)|
|4||dr||Clove and mace tincture (Arranged around the Star Anise)|
Assemble all liquid ingredients to a shaker pint. Give the drink a hard dry shake, add ice, and then a full shake, strain into a coup. Flame the star anise, place directly in the center of the drink, and place drops of the tincture on the compass points.