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- 45mL Amber Rum
- 30mL Cranberry juice
- 15mL Clove syrup*
- 1 hefty scoop vanilla ice cream
- 1 cup Sugar
- 1 cup Water
- 2-3 tsp Whole cloves
Fill a shaker 3/4 full with ice, add rum, cranberry juice and clove syrup
Shake and strain into tall glass
Add ice cream and top with Bundaberg Ginger Beer to achieve a foam
Add a sprig of rosemary to garnish and enjoy!
Bring the water to a boil in a saucepan and gradually stir in the sugar until it’s fully dissolved. Add the cloves and lower the heat to a low simmer. Stir occasionally for 15mins. Allow the syrup to cool before straining out the cloves. Store in an airtight container in fridge.