Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Highball (max 10oz/300ml)
| 50 ml | Diablesse Clementine Spiced Rum |
| 5 ml | King's Ginger liqueur |
| 15 ml | Lemon juice (freshly squeezed) |
| 15 ml | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 30 ml | Orange marmalade |
| 2 dash | Orange Bitters by Angostura |