spirited spectre

1 1/2 oz Smith & Cross Rum
1 1/2 oz Pineapple Juice
3/4 oz Lemon Juice
1/2 oz Maraschino Liqueur (Luxardo)
1/2 oz Orgeat
1/4 oz Honey Syrup
2 dash Peychaud's Bitters

Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with an orange twist and pineapple wedge (orange twist and freshly grated nutmeg). Two Tuesdays ago, I returned to the collection of Tikiland Trading Co. recipes that they included with their ceramic mugs. The one that caught my eye was the Spirited Spectre by Kelly Merrell, head bartender at Trader Sam's Enchanted Tiki Bar at Disneyland; the recipe was included with the company's Thor's Haunted Hatbox mug. Overall, it reminded me of a rum-based mashup of the Hawaiian (pineapple, lemon, Maraschino) and the Royal Hawaiian (pineapple, lemon, orgeat). Once prepared, the Spirited Spectre gave forth a pineapple, nutty cherry, and rum funk aroma. Next, a creamy lemon, pineapple, and honey sip transformed into funky rum, nutty cherry, almond, and anise flavors on the swallow.