Pistachio Mai Tai

  • 1 oz Jamaican Rum
  • 1 oz Rhum Agricole
  • 1/2 oz Paula’s Texas Orange
  • 1 oz Lime Juice
  • 3/4 oz bar·tisan Pistachio Orgeat Syrup

Combine all ingredients in shaker tin and shake vigorously with ice. Pour without straining into a tiki mug or highball. Garnish with mint bouquet, edible flowers, lime wheel, or whatever you can get your hands on!

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