Garnish:
Lime wedge on rim
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 2 fl oz | Gold rum (1-3 years old mellow light) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/6 fl oz | Grenadine/pomegranate syrup (2:1) |
| 1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) |
| 1/2 fl oz | Pasteurised egg white (or aquafaba) |
Read about cocktail measures and measuring.
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:
- 1.4 standard drinks
- 19.35% alc./vol. (38.7° proof)
- 19.4 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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