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Ingredients
- 2-1/4 ounces Cruzan Single Barrel Estate Rum
- 1/2 ounce Clement Creole Shrubb
- 1/4 ounce Captain Morgan 100
- 2 dashes Fee Bros. Peach bitters
- 2 dashes angostura bitters
- 8-10 mint leaves
- 1 Demerara Sugar Cube
Preparation
Step 1
Muddle sugar, Creole Shrubb and bitters until sugar is dissolved in a 10 oz. tall glass. Add mint and press to express oils. Add cracked ice. Add Cruzan and Captain Morgan 100 and stir until frost appears on outside of glass. Garnish with mint sprig.