This is a community recipe contributed by Jasper Van Gheluwe.
Community recipes are not tested or verified by Difford’s Guide.
Published on 26th of March 2024
Serve in a Belgium beer glass
| 15 ml | Mandarine Napoleon liqueur |
| 30 ml | Lime juice (freshly squeezed) |
| 5 ml | Giffard Orgeat Syrup |
| 30 ml | Dark/black/blackstrap rum |
| 30 ml | Chairman's Reserve Spiced Rum |
| 15 ml | Monin Cinnamon Syrup |
| 0.2 ml | 3 dashes Fee Brothers Fee Foam cocktail foamer or Egg white (pasteurised) or Aquafaba or Vegan egg white alternative |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Bitters
Bitters are alcoholic beverages prepared with herbs, spices, roots, fruits and peels infused in alcohol or glycerin. Popular ingredients include gentian...
Orgeat
Orgeat (pronounced 'Ohr-Zsa' as in Zsa Zsa Gabor - with the 't' silent), is a syrup traditionally made from almonds, sugar and rose water or orange flower...
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
How to make an Ice Cone
Ice cones are an iconic garnish widely used in Tiki bars, particularly when serving Navy Grog cocktails. They are made by freezing crushed ice that has...