Rum • Sweet
Donn Day Afternoon

Martin Cate’s tiki take on a Shandy was inspired by tiki pioneer Donn Beach’s love of grapefruit and cinnamon. Made with grapefruit beer, cinnamon syrup, lime juice and rhum agricole, it might seem like an innocent day drink, but it packs a punch. As Cate puts it, “It’s a bartender’s day drink.”

Reprinted with permission from Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate with Rebecca Cate, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

The Essentials

Rhum Agricole Blanc
Grapefruit Beer
Cinnamon Syrup
Bar Spoon
The Details
Contributed by


2 oz Rhum Agricole Blanc
4 oz Grapefruit Beer
.5 oz Cinnamon Syrup
.5 oz Lime Juice
Grapefruit peel


  • Add all the ingredients except for the garnish to a double old-fashioned glass.
  • Gently add cracked or cubed ice and stir.
  • Express oil from the grapefruit peel and then drop the peel into the drink.
SC Cinnamon Syrup
Custom Ingredient


2 cups Water
3 cinnamon sticks
4 cups sugar


  • Put the water in a saucepan. Add the pieces of cinnamon stick to the water and bring to a boil over high heat.
  • Add the sugar and stir with a whisk (or an immersion blender) until dissolved, about one minute (the liquid should become clear enough to see the bottom of the pot). Immediately remove from the heat.
  • Cover and let sit at room temperature for 12 hours. Strain through cheesecloth into a bowl and then use a funnel to pour into a lidded bottle or other sealable container. The syrup will keep, refrigerated, for several weeks.