|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)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Créole Shrubb is an unusual liqueur made by infusing orange peel in casks of mature Martinique rum.
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.