Wow did I have a great meal and a lovely time at Toro Bravo in Portland. One of the very best bits of the meal was the cocktail I had for dessert: rum and a spiced simple syrup, on ice, with a cinnamon stick garnish.
My friend Rachel recognized the rum, so I asked her later what its name was: Flor de Cana. She then went a step further and called the restaurant to find out WHICH of the many types of that label is on their menu. They were delighted the drink made such an impression, and told her it was the 7-year-old Flor de Cana, which is probably the Grand Reserve. I tried to buy some, but it was sold out, so I contented myself with the 5-year-old version instead.
In a small pan, combine 1 c water, 1 c sugar, 1 cinnamon stick (in pieces) and 1 T whole cloves
Bring to a boil, then cook over low heat for 10 minutes.
Remove the miscellaneous bits, and let the syrup cool.
Mix it with rum for maximum deliciousness.