Orchid

• 1/2 ounce unsweetened coconut water
• 1/2 ounce Simple Syrup
• 1 1/2 ounces light rum
• 2 ounces fresh lemon juice
• 1 ounce fresh orange juice
• Crushed ice
• 1 ounce dark rum, preferably Myers's
• 1 edible orchid (optional)

1. In a large brandy snifter, stir together the coconut water and Simple Syrup.
2. Stir in the light rum, lemon juice and orange juice.
3. Add enough crushed ice to fill the snifter halfway, then top with the dark rum.
4. If desired, garnish with the orchid.

water, simple syrup, light rum, lemon juice, orange juice, dark rum, orchid

Taken from www.foodandwine.com/recipes/orchid (may not work)