6 cl Skotlander White Rum 1 orange Grill or cooking torch 2 cl Aperol 1 cl simple syrup 3-4 large dashes of Angostura Orange 4-5 leaves of pineapple sage Lots of ice cubes
Grill half an orange until it caramelizes and muddle it with the rest of the ingredients. Strain into a lowball glass half filled with ice cubes. Garnish with a bit of pineapple sage and a peel of orange zest.
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