This is a community recipe contributed by Billy Leroy Pelletey.
Community recipes are not tested or verified by Difford’s Guide.
Published on 25th of March 2024
Serve in a Cantaritos clay pot or Collins glass
| 30 ml | Mandarine Napoleon liqueur |
| 100 ml | Rooibos tea (hot) |
| 5 ml | Lime juice (freshly squeezed) |
| 1⁄2 barspoon | Chili tincture (firewater bitters) |
| 15 ml | Licor 43 Original liqueur |
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