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)
| 1 2/3 fl oz | Bacardi Gold rum |
| 1 fl oz | *Special ingredient #1 (see above) |
| 1/3 fl oz | Pedro Ximénez sherry |
| 1/6 fl oz | Giffard Banane du Brésil liqueur |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1 pinch | Salt |
Read about cocktail measures and measuring.
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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