This St. Louis variation on the classic Sazerac cocktail comes from Luc Michalski at Olio.
1 oz Expedition Rum
1 oz. Smith & Cross rum
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!