Blood in the Sands

-2oz Kaniche Rum XO

-0.5oz Averno Amaro

-0.5oz St. George Raspberry Liqueur

-1oz Pineapple Juice

-1oz Lemon juice

-1 Egg White

-Garnish: Ground Nutmeg and Luxardo Cherry

In a cocktail shaker pour rum, amaro, raspberry liqueur, pineapple juice, lemon juice, and egg white. Dry shake vigorously for 10 seconds to froth up the egg white. Open cocktail shaker and add ice. Shake vigorously one more time for 10 seconds. Using either a coup glass with no ice or a short fat glass with one large ice cube, gently open cocktail shaker and leave a large enough gap for froth to escape but small enough to strain away from the ice. Try to sprinkle nutmeg in to a line across the glass and garnish with Luxardo cherry on a cocktail pick.

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