Garnish:
Pineapple wedge and silver dragees (cake making balls).
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
| 1 2/3 fl oz | Rémy Martin 1738 Cognac |
| 2 spoon | Honey |
| 1/2 fl oz | Licor 43 Original liqueur |
| 3/4 fl oz | Pineapple juice (fresh pressed) |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1 pinch | Salt |
Read about cocktail measures and measuring.
Review:
Fruity and refreshing with cognac, pineapple, lemon and vanilla liqueur.
History:
Created in 2015 by Matthew Soares at Cloud 23, Hilton Manchester, England. Talking about his inspiration for making this drink, Matthew said, “In 1884, when Henry Royce opened his first workshop in Hulme, Manchester, did he ever dream his firm would one day produce a magnificent Rolls Royce Phantom plated in solid gold? Valued at £5 million, it is considered one of the world's most expensive super-car’. Each ingredient in my drink is, or was, considered a sign of luxury and wealth. The silver dragees I used to garnish my drink represent the bearings of the car.”
Nutrition:
There are approximately 161 calories in one serving of Gold Phantom.
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