Serve in aCoupe glass
float chunk of block ice (or ice cube)
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 2/3 fl oz||Bacardi Carta Blanca light rum|
|1/2 fl oz||Ruby port|
|1/3 fl oz||Oloroso sherry|
|1 fl oz||Lime juice (freshly squeezed)|
|1/2 fl oz||Giffard Sugar Cane Syrup|
|1 dash||Peychaud's or other Creole-style bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Best described as a fortified wine rich Daiquiri.
Created in 2011 by Erik Lorincz at the American Bar, The Savoy, London, England.