1 oz Fresh Orange Juice 

.5 oz Pie Spice Simple Syrup 

2 oz White Rum 

.75 oz Hibiscus Syrup 

.5 oz Pineapple Chinola 

Barspoon Vanilla Extract 

Arctic Cool Wintergreen Altoids 

Powder the Altoids in blender.  Rim a cocktail glass with Vanilla Simple Syrup and powdered Altoids.  

In a shaker tin, combine 1 oz Fresh Orange Juice, .5 oz Pie Spice Simple Syrup, .75 oz Hibiscus Syrup, 2 oz White Rum, .5 oz Pineapple Chinola, Barspoon Vanilla Extract.  Add ice, cover and shake until chilled.  Double strain into the prepared cocktail glass with pearl ice.  

2 Whole Cinnamon Sticks 

1 Inch Ginger roughly chopped or sliced 

1.5 tsp Allspice Berries 

1 tsp Whole Cloves 

.5 tsp Black Peppercorns 

2/3 Cup (170 g) Demerara Sugar 

1 Cup (250 g) Water 

Combine all of the spices in a saucepan over medium heat and toast the spices until fragrant.  Slowly add water and allow to come to a boil.  Cover and allow to steep on low heat for 15 minutes.  Strain into a heat-proof measuring cup, noting the amount of water, and add an equal part of demerara sugar (around 170g).  Return the saucepan to medium-low heat and stir in the sugar until it dissolves and reaches a very low boil.  Remove from the heat and allow to cool to room temperature before transferring to a syrup bottle.  Store in the refrigerator for extended storage.