Drum Cocktail

Description

Contributed by The Bartending School

Ingredients

• 1 oz rum
• 1 oz apricot brandy
• ½ oz dark rum
• ½ oz gold tequila
• ½ oz triple sec
• 1 dash Grenadine syrup
• 2 drops Angostura bitters®
• 3 oz fresh orange juice

Directions

1. Pour all ingredients into a blender with 2 - 3 ice cubes.
2. Blend for about 10 seconds, and pour into a highball glass over 2 - 3 ice cubes.
3. Decorate with an orange slice and two maraschino cherries.