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From J. B. Andrews, bar manager at Bluebeard 1 1/2 oz. chai infused spiced rum (instructions below)1 oz. Amaretto1 oz. orgeat (Wilks and Wilson or Fee Brothers)1/2 oz. freshly squeezed lime juice1/2 oz. Averna amaro Combine all ingredients, except for the Averna, in cocktail shaker. Shake for 10 to 12 seconds. Strain over ice into a high ball or tiki glass. Carefully float the Averna on the top of the drink. Chai-infused Spiced Rum: 375 ml Crusoe or other spiced rum2 bags Hubbard and Cravens or other chai tea Place the tea bags in the bottom of a French press. Pour rum over the top. Let steep for 15 minutes. Press the tea bags to ring out the rum absorbed by the tea. Pour through a fine-mesh strainer or cheese cloth to strain out tea particles.
A companion article to this recipe appeared in the November 2012 issue.
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