Disgruntled Mai Tai

Combine the overproof rum, Aperol, lime juice, orgeat syrup, and dry curaçao in a cocktail shaker.

Dry shake the mixture briefly without ice to integrate the ingredients.

Add a few small ice cubes to the shaker and continue shaking until the ice has melted.

Pour the mixture into a chilled highball glass and top with a generous mound of crushed ice.

Remove the cap and top of the paper wrapper on the Underberg bottle. Insert it, upside-down, into the crushed ice.

Garnish with a mint sprig, a lime wedge, freshly grated nutmeg, and a cocktail umbrella.