Garnish:
Grapefruit zest twist (discarded) & mint leaf
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 1/2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1/4 fl oz | Yellow Chartreuse (or génépy liqueur) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/4 fl oz | Agave syrup |
| 1 dash | Bob's Grapefruit Bitters |
| 3 fresh | Mint leaves |
| 1/4 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 refreshing, minty, light cocktail with herbal complexity.
History:
Adapted from the Bacardí Legacy 2010 winning cocktail, created in 2009 by Matthew Dakers at The Hoxton Pony in Shoreditch, London, England.
Alcohol content:
- 1.1 standard drinks
- 18.73% alc./vol. (37.46° proof)
- 15.5 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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