2 oz Guatemalan rum, Zacapa (or other aged rum)
2 1⁄2 oz Pineapple juice
2 oz Hibiscus tea (double strength)
3⁄4 oz Tangerine juice
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup (spiced, see note)
1 spg Mint (as garnish)
Instructions

Shake, double strain, up, garnish with a mint sprig and a tangerine wedge or pineapple slice.

Notes

Cecchini calls for a simple syrup spiced with cloves, cinnamon, allspice, vanilla, star anise, and ginger root (recipe at link). A falernum syrup can be substituted.

Cocktail summary
Created by
Toby Cecchini.
Year
2010
Is an
authentic recipe
Curator
Not yet rated
Average
3 stars
(1 rating)
YieldsDrink
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