shipwrecked in paradise

1 oz Cruzan Dark Rum
1 oz Cruzan Light Rum
3/4 oz Apricot Liqueur
1/2 oz Dry Curaçao
1/2 oz Orgeat
3/4 oz Key Lime Juice
1 oz Pineapple Juice

Shake with ice and strain into a tall glass or Tiki mug. Fill with crushed ice and garnish with 3-4 dash Angostura Bitters.
Two Wednesdays ago, I ventured downtown and stopped in at Stoddard's. For a first drink, I asked bar manager Jamie Walsh for the Shipwrecked in Paradise, and Jamie mentioned that it was the handiwork of bartender Tony Iamunno. With apricot in the mix, the combination reminded me a little of mid-century Zombie recipes. Once prepared, the drink's bitters garnish provided an allspice and clove bouquet to the nose. Next, a rich sip filled with lime and orange notes transitioned into a rum, nutty, and apricot swallow with a spiced pineapple finish.