And Then There were rum

-1.5oz Kanche Rum XO

-1oz Pierre Ferrand Dry Curaçao

-0.5oz Venus Gin #1

-1oz Pineapple Juice

-0.5oz Lemon Juice

-0.5oz Orgeat Syrup

-1-2 Dashes Aromatic Bitters

-Garnish: Lemon Peel

Take a cocktail shaker and fill it with ice. Pour in rum, curaçao, gin, pineapple juice, lemon juice, orgeat syrup, and bitters. Shake vigorously for 10 seconds. In a short fat glass place a large ice cube and pour mixture over the ice. Take the lemon peel and twist it, this makes whats known as an expressed lemon peel, and place on top to garnish.

Notes: I like to make my own Orgeat Syrup which is very easy, but for those out there who don’t want to (lets face life gets busy and where has the time gone?!) you can easily buy it from a grocery store. Orgeat is basically a concentrated almond syrup. However do not use almond extract because the flavor will be overpowering vs an accent. You can also use any aged rum you wish to use.

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