CÓCTELES

Old Port Royal

• 1.5 oz Barbancourt Réserve Spéciale Five Star
• .5 oz falernum [BG Reynolds']
• .5 oz Lyle's golden cane syrup
• .75 oz fresh lime juice
• 4-5 thin wheels of fresh ginger, 1-inch diameter
• .2 oz black treacle

1. Gently muddle the ginger at the bottom of a shaker along with the syrup, rum, falernum and lime juice. 
2. Shake with ice and fine-strain into a highball glass filled with crushed ice. 
3. Layer .2 oz of black treacle on top, garnish with a wheel of ginger and serve with a straw.