| 2 fl oz | Light gold rum (1-3 year old molasses column) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/6 fl oz | Monin Grenadine Syrup |
| 1/6 fl oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1/2 fl oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lime wedge.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
- Garnish with lime wedge.
Strength & taste guide:
Review:
Suitably autumnal in colour with rum to the fore with lime freshness balanced by rich pomegranate notes, all smoothed, mellowed and made fluffy by egg white.
History:
Adapted from a recipe in Charlie Conolly's The World Famous Cotton Club: 1939 Book of Mixed Drinks.
September Morn
Charlie Conolly, 1939
2 ounces Rum
Juice of ½ Lime
1 teaspoon Grenadine Syrup
1 Egg White
Shake all ingredients with cracked ice.
Strain into a cocktail glass.
Nutrition:
One serving of September Morn contains 171 calories.
Alcohol content:
- 1.3 standard drinks
- 17.65% alc./vol. (35.3° proof)
- 17.6 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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