Rum River Mystic

• 1 ounce amber Haitian rum
• 1 ounce Trinidadian rum
• 3/4 ounce Byrrh Grand Quinquina (slightly bitter aperitif wine)
• 1/4 ounce Benedictine (spiced herbal liqueur)
• 2 dashes of Angostura bitters
• Ice, plus 1 large ice cube for serving
• 1 orange twist, for garnish

1. In a mixing glass, combine all of the ingredients except ice and the garnish; fill with ice and stir well.
2. Strain into a chilled double rocks glass over the large ice cube and garnish with the orange twist.

rum, trinidadian, byrrh, bitters, orange

Taken from www.foodandwine.com/recipes/rum-river-mystic-cocktails-2013 (may not work)