Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Clément Créole Shrubb liqueur |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 2 dash | Orange Bitters by Angostura |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
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Review:
Créole Shrubb is an unusual liqueur made by infusing orange peel in casks of mature Martinique rum.
Variant:
History:
Conceived in 1998 by yours truly (Simon Difford), after visiting the London Dockland's based company which was then importing Créole Shrubb. I took a bottle to London's Met Bar where Ben Reed made me my first Orange Daiquiri.
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