Rising Star Mixologist Jason Littrell
Adapted by StarChefs.com
Yield: 1 Cocktail
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INGREDIENTS:
¼ ounce sugar cane syrup
¼ ounce cinnamon bark syrup
¼ ounce orgeat
½ ounce fresh pineapple juice
1 ounce lime juice
2 ounces Chairman's Reserve rum
Peychaud's bitters
Angostura bitters
Sprig Israeli mint
METHOD:
Swizzle the syrups, orgeat, pineapple juice, lime juice, and rum with crushed ice. Pour into a Pilsner glass. Top with both the bitters, and garnish with a sprig of Israeli mint.
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