by Jonathan Flowers, Denver Press Club

1 oz Jamaican rum
1 oz. Spanish style rum
1 oz. lime juice, fresh squeezed
½ oz. orgeat
¾ oz. TINGALA GOLD
2 dashes Peychaud’s bitters

Add the rum, lime juice and orgeat into a shaker with
crushed ice and shake lightly. Pour into a rocks glass.
Float the Tingala Gold over the top. Garnish with
the bitters and a lime wheel.