Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Collins glass
| 30 ml | Bols Ginger Liqueur |
| 45 ml | Hamilton "white stache" Rum |
| 15 ml | Cinnamon syrup 2:1 |
| 30 ml | Lime juice (freshly squeezed) |
| 15 ml | Giffard White Crème de Cacao Liqueur |
| 60 ml | Fever-Tree Premium Soda Water |
| Peychaud's Aromatic Bitters |