Ingredients

    • 1 1/2 oz. Old New Orleans Cajun Spice rum

    • 3/4 oz. PX sherry

    • 1/4 oz. Cherry Heering

    • 3/4 tsp. St. George Spirits NOLA Coffee Liqueur

Preparation

  1. Combine all ingredients with ice in a mixing vessel. Stir until chilled, then strain over a large cube in a chilled rocks glass. Flame an orange peel* over the drink, then use as a garnish.

  2. *With a peeler, cut a thin strip of orange peel. Hold between thumb and forefinger and bend at a 45-degree angle, peel side out, over a lit match and then squeeze, aiming the expressed oils toward the mouth of the glass.

Wayne Curtis is the author of And a Bottle of Rum: A History of the New World in Ten Cocktails and has written frequently about cocktails, spirits, travel, and history for many publications, including the Atlantic, the New York Times, Imbibe, Punch, the Daily Beast, Sunset, the Wall Street Journal, and Garden & Gun. He lives on the Gulf Coast.

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