keep your dreams a burnin'

2 1/2 oz Manzanilla Sherry (La Gitana)
1/2 oz Smith & Cross Rum
1/2 oz Orgeat
2 dash Angostura Bitters
2 Lemon Peels

Shake with ice, strain into a rocks glass or Julep cup, and fill with crushed ice. Garnish with 3 half lemon wheels and a cinnamon stick, dust with powdered sugar (omit), and add straws.Two Tuesdays ago, I decided to make the drink that motivated me to whip up another batch of orgeat called the Keep Your Dreams a Burnin'. The recipe was crafted by Kirk Estopinal at New Orleans' Bellocq in the earlier half of their 2011-2016 run, and I found it via Kindred Cocktails which had a link to the Punch Drinks article. Bellocq was known for their Cobblers such as the Dolin Blanc Cobbler I had there in 2015, and this one seemed intriguing with Manzanilla sherry as the base with accents from high ester Jamaican rum. Once prepared, it showcased a cinnamon, lemon, and nutty aroma. Next, a crisp wine was balanced by the orgeat's creaminess on the sip, and the swallow followed through with savory, rum funk, earthy, allspice, and clove flavors with a lemon peel finish.