Port of Spain

• 1 ozAlmond Orgeat Syrup
• 1.5 ozmezcal
• 0.5 ozangostura bitters
• 0.75 ozlime juice

Preparation

1. 1.

   Shake all with ice for 10 seconds

2. 2.

   Strain into a chilled glass

3. 3.

   Garnish