Rum Rangoon
Ingredients
- 2 ounces rum
- 0.5 ounce Clément Creole shrubb
- 0.8 ounce lime juice
- 0.3 ounce sugar cane syrup
- 2 dashes bitters
- 1 dash bitters
- orange wedge
Method
Add the rum, Creole shrubb, lime juice, sugar cane syrup, Angostura bitters and orange bitters into a shaker with ice and shake until well-chilled. Strain into a chilled cocktail glass. Garnish with an orange wedge.