This is a community recipe contributed by Tilly Flynn.
Community recipes are not tested or verified by Difford’s Guide.
Published on 21st of June 2024
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 | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1 barspoon | Orange marmalade |
| 0.6 ml | Orange Bitters by Angostura |
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