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This is a community recipe contributed by Mark Gonney.
Community recipes are not tested or verified by Difford’s Guide.
Published on 29th of February 2024
Serve in a Highball (max 10oz/300ml)
| 60 ml | Palm wine |
| 60 ml | Sangar Rum White |
| 22.5 ml | Lime juice (freshly squeezed) |
| 15 ml | Monin Hibiscus Syrup |
| 15 ml | Sweet potato syrup |
| Top up with | Reed's Ginger Beer Extra |
| 2 dash | Bittercube Jamaican No. 1 Bitters |
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