From J. B. Andrews, bar manager at Bluebeard
1 1/2 oz. chai infused spiced rum (instructions below)
1 oz. Amaretto
1 oz. orgeat (Wilks and Wilson or Fee Brothers)
1/2 oz. freshly squeezed lime juice
1/2 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 rum
2 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.