Garnish:
Orange zest twist
How to make:
MUDDLE ginger and chilli in base of shaker. Add other ingredients, SHAKE with ice and fine-strain into chilled glass.
| 1 slice | Red chili pepper (jalapeño/fresno chili (10,000 SHU) deseeded) (fine sliced) |
| 1 slice | Fresh ginger root (thumbnail-sized slice) |
| 2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1 fl oz | Drambuie liqueur |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 2 barspoon | Honey sugar syrup |
| 2 dash | Orange Bitters by Angostura |
| 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.
Recipe contains the following allergens:
- Egg white (pasteurised) – Eggs
Review:
A Daiquiri-style drink with honey, ginger and chilli.
History:
Created in 2008 by Giuliano Morandin at The Bar at The Dorchester Hotel, Hotel, London, England.
Alcohol content:
- 1.9 standard drinks
- 20.76% alc./vol. (41.52° proof)
- 26.6 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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