The Voodoo Priestess

1 1/2 ounces Cruzan dark rum
1 1/2 ounces VooDoo spiced rum
1/2 ounce brandy
2 ounces fresh orange juice
1 ounce fresh lime juice
1 ounce fresh lemon juice
2 ounces Voodoo Priestess Spice Syrup (see Recipe)
1 dash orange bitters

Fill a cocktail shaker two-thirds full with ice and add all of the ingredients. Shake for approximately 15 seconds and strain into a large, ice-filled goblet.

Note: At Forbidden Island this drink is served in a glass rimmed with red sanding sugar.

Voodoo Priestess Spice Syrup

1 tablespoon pumpkin pie spice
2 cups pure cane sugar
1 cup boiling water

Sift together the pumpkin pie spice and the sugar, add boiling water and stir until sugar has dissolved. Allow to cool to room temperature.

Serves 1

Source: Sfgate.com. Adapted from a recipe by Thayer Lund of Forbidden Island, Alameda.

Prepared by: Margo for the October 2010 meeting.