The Matinee
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The Matinee
Photographed in a Retro Coupe Engraved 7.75oz
| 2 oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1⁄2 oz | Strucchi Rosso Vermouth |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Monin Vanilla Syrup |
| 1⁄2 oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 2 leaf | Kaffir lime (fresh fruit) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of kaffir lime leaf.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
- Garnish with kaffir lime leaf.
Allergens:
Recipe contains the following allergens:
- Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites
- Egg white (pasteurised) - Eggs
Review:
Created in 2010 by Metinee Kongsrivilai at The Bon Vivant in Edinburgh, Scotland.
History:
Kaffir lime leaves add zest to this vanilla-infused Rum Sour with added vermouth complexity.
- More Modern cocktails
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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