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This is a community recipe contributed by William Chantland.
Community recipes are not tested or verified by Difford’s Guide.
Published on 11th of January 2022
Serve in a Tiki mug or collins
| 30 ml | Dark/black/blackstrap rum |
| 30 ml | Light gold rum (1-3 year old molasses column) |
| 30 ml | Giffard Apricot liqueur |
| 30 ml | Cream of coconut (e.g. Coco Lopez, Re'al etc.) |
| 30 ml | Lemon juice (freshly squeezed) |
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