Garnish:
Flamed orange zest twist (discarded) & light dusting of ground cinnamon on surface of drink
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 2/3 fl oz | Caribbean blended rum aged 6-10 years |
| 1/2 fl oz | Bénédictine D.O.M. liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/3 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 1 dash | Orange Bitters by Angostura |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
The cinnamon dusting which crowns this cocktail adds light spice to what is a mellow Aged Rum Daiquiri with subtle herbal complexity.
History:
Adapted from a recipe by Tony Abou-Ganim who was inspired by his late cousin Helen David's penchant for a nightcap after a special occasion; her favourite was Bénédictine. Appropriately, Tony named this drink after Helen's bar, the Brass Rail in Port Huron, Michigan, USA. Helen's memory is also commemorated by the Helen David Spirit Award recognising lifetime achievements at the annual Tales of the Cocktail festival.
Nutrition:
One serving of Brass Rail contains 231 calories.
Alcohol content:
- 1.5 standard drinks
- 20.97% alc./vol. (41.94° proof)
- 21 grams of pure alcohol
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