Name: Cipango
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 55 ml Bacardi Carta Oro; 30 ml Lime juice (freshly squeezed); 20 ml Jasmine tea sugar syrup; 7.5 ml Campari or other red bitter liqueur; 15 ml Egg white (pasteurised)

Serve in a

Martini glass

Garnish:

Grapefruit zest twist

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE without ice and fine strain into chilled glass.

1 5/6 fl oz	Bacardi Gold rum
1 fl oz	Lime juice (freshly squeezed)
2/3 fl oz	Jasmine tea sugar syrup
1/4 fl oz	Strucchi Red Bitter Liqueur
1/2 fl oz	Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer
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Read about cocktail measures and measuring.

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Recipe contains the following allergens:

Egg white (pasteurised) – Eggs

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History:

Swiss Bacardí Legacy 2015 winning cocktail by Simon Brandmayer at ONYX Bar in Zürich.

The story of my drink tells of sailors, conquerors and famous visionaries. When Christopher Columbus traveled to Cuba in 1492 he was actually searching for 'Cipango' the 'Island of Gold' from Marco Polo's Book 'Ill Millione'.

"When Don Facundo Bacardí came to Cuba, he was also searching for something new and special - a new style of rum. Finally, after more than 10 years, in 1862 Don Facundo Bacardí found his own 'Cipango'. His 'Island of Gold' was BACARDÍ rum, the first high-quality rum in the world.
Simon Brandmayer, 2015

Nutrition:

One serving of Cipango contains 210 calories.

Alcohol content:

1.3 standard drinks
13.77% alc./vol. (27.54° proof)
17.6 grams of pure alcohol

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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Cipango

Serve in a

Garnish: