BORA Botanical Rum 30ml Fresh lemon juice 15ml Sugar syrup 15ml English sparkling wine Ice Lemon zest coil

Fill a boston shaker ⅔ full with ice. Add the BORA Rum, lemon juice and sugar syrup. Shake to combine. Strain into a chilled Champagne flute or coupe glass. Top with sparkling wine and garnish with a lemon zest coil.

BORA 75

Give rum its moment in the sun with this reinvention of a classic cocktail

Traditionally made with gin, this twist on the French 75 from the team at Penryn Spirits in Cornwall uses BORA Rum for a fragrant finish

penrynspirits.com

You will need

BORA Botanical Rum 30ml
Fresh lemon juice 15ml
Sugar syrup 15ml
English sparkling wine
Ice
Lemon zest coil

Method

Fill a boston shaker ⅔ full with ice.
Add the BORA Rum, lemon juice and sugar syrup. Shake to combine.
Strain into a chilled Champagne flute or coupe glass. Top with sparkling wine and garnish with a lemon zest coil.

You will need

BORA Botanical Rum 30ml
Fresh lemon juice 15ml
Sugar syrup 15ml
English sparkling wine
Ice
Lemon zest coil

Method

Fill a boston shaker ⅔ full with ice.
Add the BORA Rum, lemon juice and sugar syrup. Shake to combine.
Strain into a chilled Champagne flute or coupe glass. Top with sparkling wine and garnish with a lemon zest coil.

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BORA Botanical Rum 30ml
Fresh lemon juice 15ml
Sugar syrup 15ml
English sparkling wine
Ice
Lemon zest coil

Fill a boston shaker ⅔ full with ice.
Add the BORA Rum, lemon juice and sugar syrup. Shake to combine.
Strain into a chilled Champagne flute or coupe glass. Top with sparkling wine and garnish with a lemon zest coil.