Photo by Aline Dubois

Ingredients

• 1642 Ginger Beer
• 1 ½ oz of Sainte-Marie Rum
• 1 oz Bobba peach tea
• Ice cubes

Preparation

1. In a glass filled with ice cubes, pour the rum and the Bobba
2. Top off with 1642 Ginger Beer

3. Garnish with a slice of dehydrated citrus fruit and a few peach Bobba bubbles

Cheers!

Recipe: Maximiliano Vallée Valletta