This is a community recipe contributed by Emily Dally.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 30 ml | Light gold rum (1-3 year old molasses column) |
| 15 ml | Caribbean blended rum aged 3-5 years |
| 5 ml | Cachaça |
| 15 ml | Lime juice (freshly squeezed) |
| 2 barspoon | Powdered sugar (white sugar ground in mortar and pestle) |
| 4 drop | Difford's Daiquiri Bitters |
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