Bolero Sour

Serve in an Old-fashioned glass...
1	fl oz	Bacardi Carta Blanca Superior White Rum (37.5%)
1	fl oz	Cognac
½	fl oz	Freshly squeezed orange juice
1	fl oz	Freshly squeezed lime juice
½	fl oz	Sugar syrup (2 sugar to 1 water)
½	fl oz	Pasteurised egg white

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How to make:

SHAKE all ingredients with ice and fine strain into an ice-filled glass.

Garnish:

Orange & lime zest twists (discarded)

Comment:

A beautifully balanced, flavoursome medley of sweet and sour.

About:

Adapted from David A. Embury's 1948 'The Fine Art of Mixing Drinks'.

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STIR all ingredients with ice and strain into chilled glass.

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