Use a lemon slice to dampen the edge of your highball glass and dip in black sugar. Add Kraken Black Spiced Rum, lemon, and cinnamon blackberry syrup to cocktail shaker with ice. Shake briefly and add to a highball glass. Top with crushed ice and garnish with a lemon twist.

*To make the Cinnamon-Blackberry Syrup, combine 1 cup blackberries with 1 cup sugar and stir. Leave to macerate for 2 hours. After the 2 hours, the berries should have started to break down and released much of their juice. Muddle them further to create a jammy sauce, then add the berry and sugar mix to a saucepan with 6 cinnamon sticks and 1 cup water. Over medium heat, while stirring occasionally to make sure all sugar is completely dissolved, bring to a boil. After boiling 10 minutes, remove from heat and strain out all solids. Set aside to cool until you’re ready to cocktail.