bermuda dunes

1 1/2 oz Cruzan Gold Rum (Privateer New England Reserve)
1 oz Cruzan Silver Rum (Rhum Barbancourt 110° White)
1 oz Orange Juice
1 oz Lemon Juice
3/4 oz Orgeat
1/2 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)
1/4 oz Allspice Dram (Hamilton's)

Whip shake with crushed ice, pour into a pilsner glass (coconut mug), fill with crushed ice, and garnish with mint, lime wheel, and cherry (cherry only). Two Fridays ago, I was feeling a tropical mood, so I chose to make the Bermuda Dunes from the Tonga Hut in Los Angeles that I had found in a set of online recipe flashcards. While the flashcards were for the 2015 menu, it is unclear what year this drink was created, and it is still served there under the house originals section on the current menu. Overall, this Mai Tai-like number shares a lot of similarity with the Nutty Like a Fruitcake with different rums, different proportions, and no bitters. Once mixed with somewhat more robust rums, the Bermuda Dunes arrived at the nose with orange, almond, allspice, and funky rum aromas. Next, a creamy orange and lemon sip stepped aside for rum, orange, almond, allspice, and a touch of grassy rum funk flavors on the swallow.