Credit: this is a variant of a recipe from "The Key Lime Cookbook" by Joyce LaFray Young.
1.5 ounces of fine Demerara Rum
1/2 ounce Key Lime juice
1/2 ounces almond syrup
1.5 teaspoons sugar
2 ounces fresh orange juice
Dash of Grenadine
Blend the ingredients, then pour over ice in tall glass. Lay back, and feel the Key.