Ingredients
- 50 mlLight gold rum 1-3yo
- 25 mlFalernum liqueur
- 7.5 mlPeated malt whisky
- 2 dashOrange bitters
- 2 dropSaline solution 4:1
- 1 pinch Black pepper
- 1 fresh Egg (white and yolk)
Method
- 1Select and pre-chill a COUPE GLASS.
- 2Prepare garnish of grated nutmeg.
- 3SHAKE all ingredients with ice.
- 4FINE STRAIN into chilled glass.
- 5Dust with freshly grated nutmeg.
Styles
Contemporary classic
