2 oz. Smith and Cross rum
¼ oz. Ancho Reyes chile liqueur
¼ oz. Yellow Chartreuse
½ oz. Apple-cinnamon palm sugar simple syrup
2 dashes Angostura bitters
Combine ingredients and shake. Strain into cocktail glass. Garnish with a charred dried orange garnish.
The mixologists at Rose & Thorn in Denver created this recipe.
