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| 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 | Monin Cinnamon Syrup |
| 1⁄4 fl oz | Lime juice (freshly squeezed) |
| 1⁄3 fl oz | Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer |
Garnish: Grapefruit zest twist
Serve in a Coupe glass
<a href="/g/1150/how-to-make-cocktails/how-to-dry-shake">DRY SHAKE</a> all ingredients (without ice) to emulsify. SHAKE again with ice and fine strain into chilled glass.
One serving of Last Call contains 153 calories
Recipe contains the following allergens:
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 Originally made with Bacardi Carta Blanca rum.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
Imagine a Daiquriri with rosso vermouth, pink grapefruit juice, and fluffed with egg white.
Makes a minimum of 16.5 cocktails.
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Cocktails suited to being enjoyed any time of the day.
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