In a mixing tin, add ingredients, then ice and shake. Strain over crushed ice in a tall glass and garnish with Angostura, the lemon wheel and freshly 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. Enjoy! (optional: substitute the cinnamon coconut syrup for cinnamon, sugar and coconut milk)