House & GardenBishopAugust 20, 2004ArrowJump To RecipeSave StorySave this storyPrintRecipe informationYield<p>Serves 1.</p>Ingredients1/2 cup crushed ice1 teaspoon superfine sugar2 tablespoons lemon juice1/4 cup orange juice4 ounces Burgundy or Claret (approximately)1 slice orange1 teaspoon rumPreparationPut ice, sugar, lemon, and orange juice in a 12-ounce highball glass. Add enough Burgundy or Claret to fill. Decorate with orange slice and float the rum on the top.Save StorySave this storyPrintTagsCocktailAlcoholBeveragesRed WineWineRumOrangeCitrusFruitHouse & GardenRecipe notesBack to topTriangle