Black Mout Montserrat cocktail
Serves 1
Easy
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A punchy mix of spiced rum, ginger ale, lime and bitters come together in this quick and easy cocktail recipe from Brixton restaurant, Caribe’
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- ½ limejuiced
- 30ml Chairman’s Reserve Spiced Rum
- 20ml Angostura Rum
- 200ml Fever-Tree Smoky Ginger Ale or other ginger ale
- a few dashes Angostura bitters
- pineapple leafto garnish (optional)
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Fill a tall collins glass with ice, then squeeze over the lime juice.
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Tip in both rums, then top up with the ginger ale and shake over a few dashes of bitters.
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Slide the pineapple leaf, if using, down the side of the glass and top with the used lime half.
