Spice 75 Recipe

In a small pan, gently warm 60g golden caster sugar with 30ml water and 1 tbsp allspice. Stir over low heat until the sugar has completely dissolved, making a clear syrup. Take it off the heat and let it cool down.

Once cool, strain the syrup through a fine-mesh sieve lined with a coffee filter (or a double layer of kitchen paper) to remove the allspice, leaving you with a clear, spiced syrup.

Measure 60ml of your cooled spiced syrup into a cocktail shaker. Add 200ml rum and 90ml lime juice. Fill the shaker with ice, then shake well until everything is thoroughly chilled.

Strain the mixture evenly into six flute glasses. Top each glass with 600ml champagne, then finish with an orange spiral for garnish.