Spice 75

Method

1. 1

   Gently warm 60g golden caster sugar in a pan with 30ml water and 1 tbsp allspice.

2. 2

   Cook gently until the sugar has dissolved, then leave the mixture to cool.

3. 3

   Strain through a sieve lined with a coffee filter (or a double layer of kitchen paper).

4. 4

   Pour 60ml of the spiced syrup into a cocktail shaker along with 200ml rum and 90ml lime juice.

5. 5

   Shake with ice and strain between six flute glasses.

6. 6

   Top up with 600ml champagne and garnish each with an orange twist.

Recipe from TheCocktailDB. All the bottles are on the shelf at Swansea Wine & Spirits.