Voodoo Grog

2 oz gold Puerto Rican rum
1 oz aged agricole-style rum
¾ oz allspice liqueur
½ oz Small Hand Foods Passion Fruit Syrup
½ oz 2:1 honey syrup
¾ oz lime juice
¾ oz grapefruit juice
1 oz egg white

Add to a blender jar with 1 cup crushed ice and flash blend for 5 seconds. Pour into a voodoo glass and garnish with fruit.

adapted from Victor Bergeron, Trader Vic’s Bartender’s Guide, 1972