This is a community recipe contributed by Mattias Stynen.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Highball (max 10oz/300ml)
| 90 ml | Havana Club Añejo Especial Rum |
| 30 ml | Lime juice (freshly squeezed) |
| 25 ml | Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water) |
| 1 barspoon | St. Elizabeth Allspice Dram liqueur |
| 1 fresh | Mint (fresh) sprigs |
| Top up with | Thomas Henry Soda Water |
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