Method:Rub a citrus rind along the rim of a chilled cocktail glass.
Dip the rim in granulated sugar.
Put cracked ice in a shaker.
Add one ounce of Clément Creole Shrubb, 3/4 ounce of lemon juice, and one ounce of the rum.
Shake, then strain into the glass and garnish with lemon or orange peel.