Rumpus

Photographed in a Retro Coupe

Ingredients:

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1 2⁄3 oz	Light gold rum (1-3 year old molasses column)
1⁄2 oz	Cockburn's White Heights Port
1⁄2 oz	Rhubarb syrup
1⁄2 oz	Lime juice (freshly squeezed)
1⁄3 oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba (chickpea water) or Vegan egg white replacement
4 drop	Bob's Vanilla bitters

How to make:

1. Select and pre-chill a Coupe glass.
2. Prepare garnish of rhubarb ribbon.
3. SHAKE all ingredients with ice and strain back into shaker.
4. DRY SHAKE (without ice) to emulsify.
5. FINE STRAIN into chilled glass.
6. Garnish with thin strip of rhubarb ribbon on foam head.

Allergens:

Recipe contains the following allergens:

• White port - Sulphur Dioxide/Sulphites
• Egg white (pasteurised) - Eggs

Strength & taste guide:

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Alcohol content:

• 1.2 standard drinks
• 16.01% alc./vol. (16.01° proof)
• 16.8 grams of pure alcohol

• More Sours (citrus) 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.