A spicy, botanical rum serve with a deep ginger kick.
• 50ml Sugarbird Rum.
• 150ml Spicy Ginger Beer.
• 2 Dashes Angostura bitters.
• Lime wedge.
1. Fill a glass with ice.
2. Add ginger beer and bitters.
3. Slowly pour the rum over the top to create a 'cloud'.
4. Squeeze in the lime.
A deep, berry-rich serve highlighting the Wild Holly & Cape Plum profile.
