Name: Yee Mee Loo Recipe
Total time: 5 min
Yield: Makes 1 cocktail
Ingredients: 1 3/4 ounces agricole rum, preferably Clement’s; 1/2 ounce white overproof rum, preferably Rum Bar; 1 1/2 ounces pineapple juice; 1/2 ounce blue Curaçao, preferably Giffard; 1/2 ounce crême de cacao, preferably Tempus Fugit’s Crême de Cacao à la Vanille; 1/2 ounce orgeat, preferably St. Vincent; 1 long orange peel; Cocktail stirrer and umbrella, to garnish

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By Formosa Cafe

July 25, 2019

1 ¾ ounces agricole rum, preferably Clement’s

½ ounce white overproof rum, preferably Rum Bar

1 ½ ounces pineapple juice

½ ounce blue Curaçao, preferably Giffard

½ ounce crême de cacao, preferably Tempus Fugit’s Crême de Cacao à la Vanille

½ ounce orgeat, preferably St. Vincent

1 long orange peel

Cocktail stirrer and umbrella, to garnish

Combine both rums, the pineapple juice, curaçao, crême de cacao, and orgeat in a cocktail shaker, add ice, and shake until chilled, at least 15 seconds. Strain into a hurricane glass filled with crushed ice. Twist the orange peel around the inside of the glass and rest the end on a cocktail stirrer set inside the glass. Add the umbrella and serve.