Name: Bitches Brew
Total time: 2 min
Cuisine: Cocktail
Ingredients: 30 ml Agricole rhum; 30 ml Aged rum (6-10yr); 30 ml Lime juice; 15 ml Pimento dram; 15 ml Brown sugar syrup; 30 ml Egg (white and yolk)

Bitches Brew
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Serve in a Sour or Martini/Coupette glass

Ingredients:
1 oz	Rhum Clément Blanc
1 oz	Caribbean blended rum aged 6-10 years
1 oz	Lime juice (freshly squeezed)
¹⁄₂ oz	St. Elizabeth Allspice Dram liqueur
¹⁄₂ oz	Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water)
1 oz	Egg (white & yolk)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Sour or Martini/Coupette glass.
Prepare garnish of grated nutmeg.
SHAKE all ingredients with ice and strain back into shaker.
DRY SHAKE (without ice) to emulsify.
FINE STRAIN into chilled glass.
Garnish with dusting of nutmeg grated over cocktail.

Allergens:

Recipe contains the following allergens:

Egg (white & yolk) - Eggs

Review:

This flavoursome flip-style drink comes served with a hint of Caribbean spice.

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History:

Created in 2008 by Daniel Eun at PDT in New York City, USA.

More cocktails by Daniel Eun

Nutrition:

One serving of Bitches Brew contains 296 calories

Alcohol content:

1.4 standard drinks
13.42% alc./vol. (13.42° proof)
20.1 grams of pure alcohol

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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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Meredith Frost

5th April at 23:43

Love it! I thought it would be sweeter with the syrup, but it’s just right. Very different flavors with the allspice dram, not what I’m used to in cocktails with citrus.

Niccolò Murtas

5th May 2024 at 22:26

I think this is the most incredible "bulk" of different "punches" of tastes I have ever encountered. Though slightly cacophonic , I am very impressed by the underlying harmony coming from so distant elements. I think the lime can also be rised to 40 rather than 30, I believe much of the pleasure comes from the sweetness of the whole egg (like egg cakes, really) and the explosive tartness of the lime.I wonder if, indeed, one might substitute the lime for an even tarter lime cordial

Niccolò Murtas

5th May 2024 at 22:48

I would, truth be told, completely take out the syrup if I was using lime cordial instead of lime. But maybe it is worth going per stages, with perhaps half lime juice and half lime cordial, since the texture of the drink seems to be an important part and there ought to be some difference in this regard between lime and lime cordial.

Niccolò Murtas

5th May 2024 at 22:47

Clearly, for those brave enough to try it with lime cordial (I don't have one at the moment nor can i buy it easily, as strange as it sounds), the syrup componet would have to be drastically reduced since lime cordial has a lot of sugar in it)