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.