Juice of 1/2 Lemon
Juice of 1/2 Orange
1/4 oz. Orgeat Syrup
1/4 oz. Demerara Cane Sugar Syrup
2 oz. Bourbon or Rye Whisky (I used 1 oz. Sazerac Rye and 1 oz. of Knob Creek Bourbon to cut down on the sweetness of the bourbon a bit).

Shake with 1 1/2 cups of crushed ice and pour into a double old-fashioned glass. Garnish with mint and a fruit spear.

I used a specialty mug from a Thai restaurant, and garnished with a skewered orange, lime, and lemon shell. A crouton soaked with lemon extract provided the flame.