Cross-Eyed and Painless

• 2 ounces Jasmine Green Tea Rum (see Note)
• 1 ounce amontillado sherry
• 1 teaspoon creme de noyaux (almond-flavored liqueur)
• Ice
• 1 brined green olive, such as Arbequina, skewered on a pick, for garnish

1. In a mixing glass, combine the Jasmine Green Tea Rum, sherry and creme de noyaux.
2. Fill the glass with ice and stir well.
3. Strain into a chilled coupe and garnish with the skewered olive.

jasmine, amontillado sherry, creme de noyaux, green olive

Taken from www.foodandwine.com/recipes/cross-eyed-and-painless (may not work)