1/2 oz Wray & Nephew Rum
1 oz Orgeat
1 oz Lime Juice
2 dash Orange Bitters (Regan's)
Shake with ice and strain into a rocks glass containing fresh ice cubes. Garnish with a large lime twist.
Two Fridays ago, I turned to my copy of the newly released Experimental Cocktail Club and became interested in a weird Mai Tai-looking recipe called Inna Di Yard. The drink was crafted by Michael Mas of E.C.C. in Paris when he took a trip to St. Petersburg and he and his Russian friend tried to make Trinidad Sours. They decided to get creative when they realized that Angostura Bitters were too expensive in Russia, so they opted for Salers liqueur instead. The end result reminded me also of the Frog Splash with different rum, the addition of bitters, and slightly different measurements.