This is a community recipe contributed by Charl Engela.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Collins glass
| 50 ml | Navy rum (ideally 54.5% alc./vol.) |
| 25 ml | Giffard Cherry Brandy |
| 20 ml | Lime juice (freshly squeezed) |
| 10 drop | Hot pepper sauce (red vinegar-based e.g. Tabasco) |
| Top up with | Thomas Henry Ginger Beer |
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