• Chef Marshall

Autumn in Barbados

1.5 oz. Dark Rum

1 oz. Pineapple Juice

.5 oz. Craftsman Spiced Pear & Hazelnut

.5 oz. Orgeat


Combine ingredients in a Boston Shaker, add ice & shake until proper temperature & dilution. Using a Hawthorne Strainer & a mesh strainer, double strain into a Collins glass filled with ice. Garnish with shaved nutmeg.

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