Sweet summer fruit and the distinctive autumnal flair of allspice join forces in this simple cocktail. Start with a highball glass filled with ice cubes. Add two ounces of Papagayo Spiced Rum, four ounces of organic apricot nectar and a squeeze of fresh lime. Stir. Grind fresh allspice on top. Garnish with a wedge of lime and a whole cinnamon stick swizzle.