Jeff Beachbum Berry's version of the Pirate Grog, from Blackbeard's Galley restaurant, Newport Beach, California, Circa 1970s, when restaurant critic Paul Wallach called the place "A feisty theme restaurant with decor to match the name."

Ingredients

• 1.5
  oz
  of White Rum
• 0.5
  oz
  of Demerara Rum
• 1
  oz
  of Orange juice
• 0.5
  oz
  of Falernum liqueur
• 2
  oz
  of Sweet and Sour Mix
• 0.5
  oz
  of Apricot Brandy
• 2
  dash
  of Angostura Aromatic Bitters

Steps

• Mix in cocktail shaker with a glass-full of crushed ice.
• Pour everything back into glass.