Garnish:
Grapefruit zest twist
How to make:
DRY SHAKE all ingredients (without ice) to emulsify. SHAKE again with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 5/12 fl oz | Strucchi Rosso Vermouth |
| 5/6 fl oz | Pink grapefruit juice (freshly squeezed) |
| 1/4 fl oz | Cinnamon sugar syrup |
| 1/4 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
Imagine a Daiquriri with rosso vermouth, pink grapefruit juice, and fluffed with egg white.
History:
Adapted from the Argentinean Bacardí Legacy 2013 winning cocktail created by Lucas Lopez at Isabel Bar in Buenos Aires, Argentina. Originally made with Bacardi Carta Blanca rum.
The inspiration for this creation came to me the night before registration for the competition closed, whilst reading a biography of Ernest Hemingway. In the book, I learnt that Hemingway loved to end his night by sharing a grapefruit-based drink with his friends. Then I thought of this fresh and appealing drink.
Lucas Lopez, 2013
Nutrition:
One serving of Last Call contains 151 calories.
Alcohol content:
- 1.2 standard drinks
- 15% alc./vol. (30° proof)
- 16.1 grams of pure alcohol
Join the Discussion
... comment(s) for Last Call
You must log in to your account to make a comment.