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This is a community recipe contributed by Andrew Yiallouros.
Community recipes are not tested or verified by Difford’s Guide.
Published on 22nd of July 2023
Serve in a Boston glass
| 50 ml | Cachaça |
| 50 ml | Light gold rum (1-3 year old molasses column) |
| 50 ml | Dark/black/blackstrap rum |
| 30 ml | Strucchi Rosso Vermouth |
| 30 ml | Monin Orange Syrup |
| 30 ml | Monin Pure Cane sugar syrup (65.0°brix, equivalent to 2 sugar to 1 water) |
| 50 ml | Lemon juice (freshly squeezed) |
| 30 ml | Cointreau triple sec liqueur |
| 0.3 ml | Orange Bitters by Angostura |
| 0.3 ml | Angostura Aromatic Bitters |
| 30 ml | Tonic water (light) |
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