1 oz. Paranubes Oaxacan rum
½ oz. Cimarrón Reposado tequila
½ oz. Tempus Fugit crème de cacao
½ oz. Fresh key lime juice
¼ oz. Cinnamon syrup
Barspoon condensed milk
Combine ingredients and shake well with ice. Strain into a chilled cocktail glass with a half-Chapulín salt rim.
John Cox, bartender at El Mirador in San Antonio, TX, created this recipe.
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