The Chef
Julie Reiner

Servings
Serves 1

Ingredients
2 ounces Barbancourt eight-year-old rum
3⁄4 ounce Marie Brizard orange curaçao
3⁄4 ounce fresh lime juice
1⁄4 ounce Orgeat (almond syrup)
1⁄2 ounce guava nectar
Garnish: Sprig of mint

Cooking Instructions
Put all ingredients in a mixing glass filled with ice. Shake, then strain into a rocks glass filled with ice. Garnish with mint.