5th & Hazy

This drink hails from the restaurant Sip and mixologist Nick Dorsett in Seattle.

3/4 oz. lime juice

1 oz. apricot puree

1 oz. Bacardi rum

1 oz. Cruzan rum

3/4 oz. Cointreau

1/4 oz. mulberry syrup

3/4 oz. Orgeat syrup

mint leaf for garnish

Mix all the ingredients together and strain into a Collins glass. Garnish with the mint leaf.