Recipe from The Spaniard
Adapted by Rosie Schaap
- Rating
- 4(44)
- Notes
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The Spaniard — a wonderfully cozy, cluttered, friendly pub in Belfast, Northern Ireland — has a fine assortment of rums and a winning way with rum-based co*cktails. I’ve had many excellent daiquiris there, but I can also vouch for the Rumpolitan, the bar's alternative to a Cosmo. The Clément Créole Shrubb orange liqueur contributes a subtle, welcome note of bitterness and a flash of spice. —Rosie Schaap
Featured in: That Belfast Spirit
Learn: How to Make co*cktails
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Ingredients
- ¾oz. Rhum Clément Créole Shrubb
- ¾oz. white rum
- 2¼oz. cranberry juice
- Juice of 3 lime wedges
- 1lime wedge
Ingredient Substitution Guide
Preparation
Step
1
Shake the liquid ingredients with ice, and strain into a rocks glass filled with ice cubes. Garnish with the lime wedge.
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4
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44
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Cooking Notes
Coni
Can substitute Curaçao fit the Shrub
Coni
Can substitute Curaçao fit the Shrub
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Credits
Adapted from the Spaniard, Belfast.
Recipe Tags
- Rum
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