A modern Mai Tai twist
In a cocktail shaker combine light rum, Falernum and caramelized pineapple-
cinnamon juice
Add ice and shake vigorously for 10-15 seconds
Strain over ice in a wide wine glass or a tiki mug
Float a mixture of Fernet Branca and Zaya rum on top of the drink
(After initial presentation, mix in the rum-fernet float with the rest of the cocktail)
Garnish with pineapple leaves