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1 oz Demerara rum
1 oz Martinique rum
1/2 oz Orange Curaçao
1/4 oz Sugar syrup
1/4 oz Orgeat syrup
1 oz Fresh lime juice

Shake well with crushed ice and pour into an old fashioned glass.
Garnish with a sprig of mint and a spent lime shell. Even tough the original recipe calls for Jamaican rum, this combination of a french style rhum from Martinique and a good guyanese demerara rum is fantastic. Also I really recommend trying Pierre Ferrand’s Dry Curaçao as tripple sec.
Maita’i roa ae!