Dark and Orangey

2 oz Dark rum
1 oz Ginger liqueur, King's Ginger
12 oz Triple sec, Cointreau
34 oz Lime juice
1 ds Orange bitters, Angostura orange
1 twst Lemon peel (as garnish)
Shake, strain, rocks, lowball, garnish
Recommend 1oz Smith & Cross and 1oz molasses-forward rum (Goslings 151 worked).
Revised to be more tarter, more ginger-forward. Originally was 1oz Cointreau, 1/2 Gingembre, 1/2 lemon, 3d orange bitters.
From other users
  • Made with 1/2 S&C and 1/2 Cruzan Blackstrap. Probably the most appealing use of the latter I've had. — ☆☆☆☆
  • Must Try
  • Like a spicier, oranegy-er daiquiri. — ☆☆☆☆
  • Made with Creole Shrubb — ☆☆☆☆☆
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I like this quite a bit.  It

I like this quite a bit.  It's like a spicier, orangey-er daiquiri. I almost want to throw a little club soda on top of it, cause I'm crude that way.  

I subbed the Cointreau with

I subbed the Cointreau with Clement Creole Shrub, which seemed to fit the other ingredients well with an agricole base. As such, I didn't use a high-hogo rum, opting for Gosling's (given the Bermuda homage) and Cruzan Blackstrap. Used Domaine and Canton ginger, Regan's orange bitters. Excellent.