1 1⁄4 oz Añejo rum (blend of column and pot still)
3⁄4 oz Molasses syrup
1⁄4 oz Lime juice
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.

Cocktail summary
Created by
Smuggler's Cove, San Francisco, CA.
Is an
altered recipe

Smuggler's Cove, p. 167.

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