Ingredients
- 50 mlLight gold rum 1-3yo
- 15 mlWhite port
- 15 mlRhubarb syrup
- 15 mlLime juice
- 10 mlEgg white (pasteurised)
- 4 dropVanilla bitters
Method
- 1Select and pre-chill a COUPE GLASS.
- 2Prepare garnish of rhubarb ribbon.
- 3SHAKE all ingredients with ice and strain back into shaker.
- 4DRY SHAKE (without ice) to emulsify.
- 5FINE STRAIN into chilled glass.
- 6Garnish with thin strip of rhubarb ribbon on foam head.
Styles
Sours (citrus)
