Andrea Cardellini, from Bar Lafayette, shares a recipe for one of his favourite cocktails.
RECIPE: Treacle a la Creole3 dashes of bitters (chocolate if available)
pineapple wedges, cherry and mint sprig for garnishFill a tumbler glass with ice cubes. Pour the bitters, syrup, whiskey and rum over the ice. Stir to dissolve the syrup. Top with more ice cubes and slowly add the fruit juice. Garnish with pineapple wedge, cherry and a mint spring. Serve with a stirrer or swizzle stick.
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