Ingredients:
1 oz Expedition Rum
1 oz Smith & Cross Rum
1 Dash Orange Bitters
1 Dash Peach Bitters
Sugar Cube
Directions:
In an absinthe rinsed tumbler, muddle one sugarcube with 1/2oz water, 2 dashes orange bitters and one dash peach bitters.
Then add rums and ice. Give light stir. Zest with an orange peel and add a sprig of smacked mint. Enjoy!
This St. Louis variation on the classic Sazerac cocktail comes from Luc Michalski at Olio.
