2 oz. Rum (preferably a Northwest-made brand)
¾ oz. BG Reynolds Hazelnut Orgeat
½ oz. Blackberry liqueur (or creme de cassis)
¾ oz. Lime juice
Shake with crushed ice and a spent lime half. Pour into a double old-fashioned glass, and garnish with fresh Oregon mint and blackberries.
Blair Reynolds of BG Reynolds created this recipe.