This is a community recipe contributed by Henry Duke.
Community recipes are not tested or verified by Difford’s Guide.
Published on 17th of May 2023
Serve in a Goblet glass
| 30 ml | Rémy Martin V.S.O.P. cognac |
| 15 ml | Smith & Cross Pot Still Jamaican rum |
| 30 ml | Lime juice (freshly squeezed) |
| 1 barspoon | Powdered sugar (white sugar ground in mortar and pestle) |
| 2.5 ml | Thomas Henry Soda Water |
| 1.25 ml | Bénédictine D.O.M. |
| 1.25 ml | Pierre Ferrand Orange Curaçao |
| 1.25 ml | Giffard Creme de Rose |
| 35 ml | Orange juice (freshly squeezed) |
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