- 1 1/2 teaspoons superfine sugar
- 3/4 ounce fresh lemon juice
- 2 ounces aged rum, preferably Dos Maderas P.X. 5 + 5
- 3/4 ounce ruby port
How to make this recipe
- In a cocktail shaker, stir the sugar and lemon juice until the sugar dissolves. Add the rum, fill the shaker with ice and shake well. Strain into a chilled ice-filled double rocks glass and top with the ruby port.
Contributed By Jon Santer