Escape Hatch

Ingredients

1 oz fino or amontillado sherry
1 oz fresh coconut water
.75 oz homemade orgeat syrup*
1.5 oz Marsh House Rum
.75 oz lime juice

*Orgeat Syrup
1 cup almond milk
1/4 teaspoon orange blossom water
1/2 cup almonds
2 cups sugar

Directions:

Combine almond milk and sugar in a saucepan and gently heat and stir until the sugar is dissolved completely. Set aside.

Roughly chop almonds and toast them over medium-high heat in a small skillet until they begin to smell tasty and you get some dark brown and even a little burned pieces. Pour them immediately into the almond syrup. They should hiss when they hit the syrup. This is an important step.

Next add the orange flower water and place into a jar for 24 hours. Strain the burnt and toasted almonds from the mixture and bottle the syrup for use. Will keep for a few weeks in the fridge if kept sealed.

Also try a Mai Tai with Marsh House Rum, since you now have the key ingredients.

Instructions

Combine ingredients and shake in a cocktail shaker. Strain over crushed ice.

Add a dash of Angostura bitters and a pineapple leaf on top for garnish and curb appeal.