Method
- Gently warm sugar with water and allspice until dissolved. Cool and strain.
- Combine 60ml spiced syrup, 200ml rum, and 90ml lime juice. Shake with ice.
- Strain mixture into six flute glasses. Top with 600ml champagne.
- Garnish each with an orange twist.
About the Spice 75
A bubbly highball combining rum and champagne with a spiced syrup and lime. The allspice adds warmth to the citrus flavors.