Bull’s Blood

¾ oz rum, such as amber Mount Gay
¾ oz Paula’s Texas Orange (substituted for curaçao)
¾ oz Spanish brandy, such as Cardenal Mendoza
1½ oz fresh-squeezed orange juice
an orange peel for garnish

Combine the rum, Paula’s Texas Orange, brandy, and orange juice in a mixing glass with ice and shake well. Strain into a chilled cocktail glass and garnish with the flamed orange peel.