Garnish:
Preserved cherry dipped in pop rock sugar
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/6 fl oz | Bacardi Carta Blanca |
| 1 1/6 fl oz | Light gold rum (1-3 year old molasses column) |
| 1/6 fl oz | Pedro Ximénez sherry |
| 1 1/6 fl oz | Cola syrup (house made) |
| 5/6 fl oz | Lime juice (freshly squeezed) |
| 1 dash | 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.
To make Cola syrup (house made):
Pour 1.5 litres of cola (3 pints) into a saucepan and bring to a boil. Once boiling, reduce the heat and simmer for 30 minutes or until the liquid has reduced by half. Remove from the heat and while the cola is still hot, add 250 grams (8.75 ounces) white caster sugar and stir to ensure dissolved. Once chilled, fine strain into a sterilised glass container and refrigerate. Use within 4 weeks.
History:
Swedish Bacardí Legacy 2013 winning cocktail created by Boudy Ghostine at Miss Voon in Stockholm, Sweden. Boudy says, "Two classic drinks that were invented in Cuba inspired me: the Original Daiquiri with Bacardí Carta Blanca and the Cuba Libre with Bacardí Oro. All the ingredients in the cocktail have a connection or a bond with the Latin culture: the rum was originally made in Cuba and is now made now in Puerto Rico; Coca Cola came to Cuba around 1900 and was used to make the Cuba Libre, Mexican or Brazilian lime fruit and finally sherry, a tribute to Don Facundo who was a wine merchant. I present to you the Latin Quarter cocktail, a future classic with a great history behind it."
Nutrition:
One serving of Latin Quarter contains 284 calories.
Alcohol content:
- 1.7 standard drinks
- 17.28% alc./vol. (34.56° proof)
- 23.4 grams of pure alcohol
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