A Spicy Cocktail
December 1, 2020


  • 60g golden caster sugar
  • 30ml water
  • 1 tbsp allspice
  • 200ml rum
  • 90ml lime juice
  • 600ml champagne or procesco
  • Orange twist


Start by first making a spicy syrup. Gently warm the golden caster sugar in a pan with 30ml water and the allspice. Cook gently until the sugar has dissolved, then leave the mixture to cool. Strain through a sieve lined with a double layer of kitchen paper.

Pour 60ml of the spiced syrup into a cocktail shaker along with the rum and the lime juice. Shake with ice and strain between six flute glasses. Top up with champagne or prosecco and garnish each with an orange twist.