What ingredients do I need for Spice 75?

To make Spice 75, you need: 3 oz Lime Juice, 6 ¾ oz White Rum, 1 tblsp Allspice, 2 oz Sugar, Garnish with Orange Peel, 2 oz Champagne.

How do I make Spice 75?

Gently warm 60g golden caster sugar in a pan with 30ml water and 1 tbsp allspice. Cook gently until the sugar has dissolved, then leave the mixture to cool. Strain through a sieve lined with a coffee filter (or a double layer of kitchen paper). Pour 60ml of the spiced syrup into a cocktail shaker along with 200ml rum and 90ml lime juice. Shake with ice and strain between six flute glasses. Top up with 600ml champagne and garnish each with an orange twist.

What glass should I use for Spice 75?

Spice 75 is traditionally served in a Wine Glass.

Is Spice 75 an alcoholic drink?

Yes, Spice 75 is an alcoholic cocktail.

How many calories are in Spice 75?

Spice 75 contains approximately 200 calories per serving.

Spice 75

Name: Spice 75
Total time: 15 min
Yield: 1 drink
Ingredients: 3 oz Lime Juice; 6 ¾ oz White Rum; 1 tblsp Allspice; 2 oz Sugar; Garnish with Orange Peel; 2 oz Champagne

Rum and lime shaken with a homemade allspice syrup and topped with champagne. A French 75 that sailed through the spice islands.

15% ABVMediumCocktails

Hard

Difficulty

15 min

Time

200 Cal

Calories

Serving

Flavor profile

Rum

Strength

Sweet

Sour

Bitter

Taste values from the Pocket Bartender recipe catalog.

Ingredients

Lime Juice· not in your bar3 oz
Or swap: Lemon Juice — softer citrus
White Rum· not in your bar6 ¾ oz
Or swap: Cachaça — makes it punchier, Gold Rum — richer, slightly oaky
Allspice· not in your bar1 tblsp
Or swap: Cinnamon — softer warm spice
Sugar· not in your bar2 oz
Or swap: Honey — floral sweetness, Simple Syrup — dissolves instantly
Orange Peel(optional)· not in your barGarnish with
Champagne· not in your bar2 oz
Or swap: Cava — crisp, budget-friendly, Prosecco — fruitier, easier to find

Instructions

Gently warm 60g golden caster sugar in a pan with 30ml water and 1 tbsp allspice. Cook gently until the sugar has dissolved, then leave the mixture to cool. Strain through a sieve lined with a coffee filter (or a double layer of kitchen paper).
Pour 60ml of the spiced syrup into a cocktail shaker along with 200ml rum and 90ml lime juice. Shake with ice and strain between six flute glasses. Top up with 600ml champagne and garnish each with an orange twist.