El Vestido
| 1 1⁄2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1⁄4 fl oz | Lustau Jarana Fino Sherry |
| 3⁄4 fl oz | *Special ingredient #1 (see above) |
| 3⁄4 fl oz | Lime juice (freshly squeezed) |
| 1⁄2 fl oz | Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer |
| 8 fresh | Mint leaves |
Garnish: Mint sprig & raspberries
How to make
Glassware
Serve in a Coupe glass
Method:
DRY SHAKE (without ice) first 5 ingredients with ice and strain back into shaker. Add mint leaves, SHAKE with ice and fine strain into chilled glass.#
<strong>Special ingredient #1</strong>: Homemade raspberry syrup (1:1)
Health & Nutrition
Alcohol content:
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
- 15.1 grams of pure alcohol
Allergens:
Recipe contains the following allergens:
- Fino sherry — Sulphur Dioxide/Sulphites
- Egg white (pasteurised) — Eggs
History
UAE Bacardí Legacy 2015 winning cocktail by Eric Ballard at Provocateur in Dubai, UAE.
When creating El Vestido, I was first inspired by the flavor pairing of Bacardi Carta Blanca and raspberries. As a child, when I went to visit my dad for the summer, he would take us up to a berry farm in California to pick raspberries. We picked so many of them that we weren't able to eat them all, so we made them into a syrup to mix with our lemonade. I was then inspired by great classics like the Bacardí Cocktail, a Knickerbocker, and a Clover Club - drinks that were among the first I learned how to make when I left the States for New Zealand. The name El Vestido was inspired by the style, sophistication, and elegance of the BACARDÍ brand, and GQ Bar where I was working when I created this cocktail.
Eric Ballard, 2015
Makes a minimum of 16.5 cocktails.
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