The Cayo Romano

This is officially our favorite new winter cocktail. Kind of fits a nice balance somewhere between a mai tai and a whiskey sour.

The Cayo Romano
Adapted from Saveur, December 2010 - originally attributed to Cienfuegos, an NYC bar
Serves one

1 oz. dark rum
1 oz. light rum
1 oz. ginger liqueur, like Canton
3/4 oz. fresh lime juice
3/4 oz. orange juice (fresh, if you're inspired)
1 dash Angostura bitters (we use a few dashes of grapefruit bitters)
freshly grated nutmeg

- Combine liquid ingredients in a cocktail shaker with ice.
- Shake and pour into a collins glass over ice.
- Garnish with cherry and grate fresh nutmeg on top (as desired).