Drum Cocktail

Description
Contributed by The Bartending School

Ingredients

 * 1 oz rum
 * 1 oz apricot brandy
 * ½ oz dark rum
 * ½ oz gold tequila
 * ½ oz triple sec
 * 1 dash Grenadine syrup
 * 2 drops Angostura bitters®
 * 3 oz fresh orange juice

Directions

 * 1) Pour all ingredients into a blender with 2 - 3 ice cubes.
 * 2) Blend for about 10 seconds, and pour into a highball glass over 2 - 3 ice cubes.
 * 3) Decorate with an orange slice and two maraschino cherries.