Name: La Bouche Reelle (The Real Mouth)
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 2 Orange marmalade; 30 ml Cognac; 15 ml Whiskey - Bourbon whiskey; 15 ml Campari or other red bitter liqueur; 15 ml Lemon juice (freshly squeezed); 2 Orange bitters; 15 ml Pasteurised egg white; 5 ml Sugar syrup (2:1)

Serve in an

Old-fashioned glass

Garnish:

Orange zest twist (discarded) & orange wedge

How to make:

SHAKE all ingredients with ice and serve into ice-filled glass.

2 spoon	Orange marmalade
1 fl oz	Cognac
1/2 fl oz	Bourbon whiskey
1/2 fl oz	Italian red bitter liqueur
1/2 fl oz	Lemon juice (freshly squeezed)
2 dash	Orange Bitters by Angostura
1/2 fl oz	Pasteurised egg white
1/6 fl oz	Giffard Sugar Cane Syrup
Loading...

Difford's Guide remains free-to-use thanks to the support of the brands in green above.

Be the first to comment

Review:

Bittersweet and citrusy over a backbone of cognac and bourbon.

History:

Adapted from a recipe created in 2015 by Danny wilson at Tabouche, Cambridge, England.

Makes a minimum of 23 cocktails.

Martell VS Single Distillery

£28.45

£1.21/cocktail, makes 23

Maker's Mark bourbon

£27.95

£0.59/cocktail, makes 46.5

Campari Bitter

£17.25

£0.36/cocktail, makes 46.5

Angostura Orange Bitters

£7.95

£0.31/cocktail, makes 25

* This list may not include all required ingredients. Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

Previous Cocktail
Le Roi Soleil (The Sun King)

Next Cocktail
Omedetai Tricentenaire

Join the Discussion

... comment(s) for La Bouche Reelle (The Real Mouth)

You must log in to your account to make a comment.

La Bouche Reelle (The Real Mouth)

Ingredients

Barware

Nutrition