golden-eyed treefrog

1 1/2 oz El Dorado 12 Year Rum
1 1/2 oz Grapefruit Juice
3/4 oz House Falernum
3/4 oz Simple Syrup
1/2 oz Lime Juice
1 dash Angostura Bitters

Shake with ice and strain into an ice filled Tiki mug. Garnish with a lime hat filled with 1/4 oz El Dorado 151 Rum and add a straw. Though not lit here in the daylight, setting the 151 on fire would not be out of place at night.
After hearing Shaun Caleb of El Dorado speak on the second floor of Felipe's in Harvard Square, we retreated to the roof deck bar where visiting bartender Otis Florence was mixing up drinks with some of the product line. The one I had was dubbed the Golden-eyed Treefrog after one of the more famous inhabitants of the Guyana rainforests. Once prepared, it offered a lime and overproof rum aroma; if the 151 garnish had been ignited and burned for a bit, that latter note would have subsided. Next, caramel from the rum mingled with lime on the sip, and the rich rum continued on into the swallow where it was joined by lime and clove spice flavors.