Rum Cha Cha


2 oz. Smith and Cross rum
¼ oz. Ancho Reyes chile liqueur
¼ oz. Yellow Chartreuse
½ oz. Apple-cinnamon palm sugar simple syrup
2 dashes Angostura bitters

Combine ingredients and shake. Strain into cocktail glass. Garnish with a charred dried orange garnish.

The mixologists at Rose & Thorn in Denver created this recipe.

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