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Carousel
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Carousel
Serve in a Nick & Nora glass
| 1 2⁄3 oz | Bacardi Gold rum |
| 1 oz | *Special ingredient #1 (see above) |
| 1⁄3 oz | Lustau San Emilio Pedro Ximénez Sherry |
| 1⁄6 oz | Giffard Banane du Brésil liqueur |
| 1 oz | Lemon juice (freshly squeezed) |
| 1 pinch | Salt (sea salt) |
Garnish: Chocolate powder or melted dark chocolate rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass. *Special ingredient #1: Dulce de leche (30ml is approx. 5 bar spoons)
Allergens:
Recipe contains the following allergens:
- Pedro Ximénez sherry - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
I had to boil a can of condensed milk for three hours to make the dulce de leche but its sweetened caramelised milk flavour is the heart of this unusual cocktail. Rum fortifies with banana, PX sherry and lemon all adding important elements.
History:
The Norwegian Bacardí Legacy 2016 winning cocktail created by Moe Aliaff, a freelance bartender in Oslo. Moe says, "The Carousel cocktail is a reinterpretation of a childhood visit to the carnival, a happy time in any child's life! This particular visit was in a time of distress and it signified the beginning of something new, a second chance."
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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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