|1 1⁄4||oz||Añejo rum (blend of column and pot still)|
|3⁄4||oz||Zirbenz Stone Pine Liqueur|
|1||dr||Spruce Beer (extract)|
Shake and strain over the soda in a Collins or highball glass, and garnish with a swizzle stick.
Molasses syrup: bring two cups of water to a boil and stir in four cups of granulated sugar until dissolved. Add four ounces Bree Rabbit Mild molasses and stir. Let cool, seal, and refrigerate.
Addapted from a traditional mixture of spruce beer, rum, and molasses popular in colonial American taverns.
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