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.