Blackcurrant Fizz


3 cl dark rum
2 cl red Vermouth
1 cl pear schnapps
1 cl lemon Juice
2 cl Darbo blackcurrant syrup
1 pinch of pepper
12 cl ginger ale
Ice cubes Orange Basil


Add ice cubes and all ingredients except the ginger ale to a cocktail shaker, then shake thoroughly. Decant into a highball glass, pour over with ginger ale and garnish with basil and orange zest.

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