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Ingredients

• 30 ml aged Jamaican rum
• 30 ml aged Martinique or another amber rum
• 15 ml Orange curaçao liqueur
• 15 ml Orgeat (almond) syrup
• 30 ml fresh lime juice (keep a spent lime half)
• 7.5 ml Simple syrup (1:1 sugar and water) (optional)
• 1 sprig Mint
• crushed ice

Method

1. Put the rums, curaçao, orgeat, lime juice and syrup (if using) in a shaker with a handful of ice.
2. Shake hard for 10–15 seconds.
3. Pour everything into a double rocks glass and pack it with more crushed ice.
4. Garnish with a spent lime shell and a big sprig of mint near the straw, so you smell it as you sip.

Tips

• Orgeat is made from almonds: this drink is not safe for nut allergies.
• It holds 60 ml of rum, so treat it as a single, slow drink.

Sources

Written in our own words after cross-checking these recipes:

IBA (International Bartenders Association) PUNCH