In a mixing tin, add ingredients, then ice and shake.
Strain over crushed ice in a tall glass and garnish with Angostura, lemon wheel and fresh grated cinnamon.
To make the syrup, place equal parts Demarara sugar to water.
Bring to boil then turn off.
Add ½ cup of dried coconut chips and 5 cinnamon sticks. Let steep for 10 minutes, strain and cool.