- 2 ounces añejo rum
- 1 ounce fresh lemon juice
- 1/2 ounce orgeat (almond-flavored syrup)
- Crushed ice
- 1/2 ounce dark rum
- Freshly grated nutmeg and 1 lemon wedge, for garnish
How to make this recipe
- In a cocktail shaker, combine the añejo rum, lemon juice and orgeat; shake well. Pour into a chilled double rocks glass. Add crushed ice and the dark rum. Top with more crushed ice to create a tricolor effect. Garnish with the nutmeg and lemon wedge.