Garnish:
Black pepper, orange zest twist, maraschino cherry & paper aeroplane
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
*Special ingredient #1: Port wine & sweet vermouth reduction made with 3 parts port wine and 1 part sweet vermouth, cook for 12 minutes on an induction hob or 18 minutes on a conventional hob with 2 cinnamon sticks.
| 1 2/3 fl oz | Bacardi Carta Blanca light rum |
| 1 fl oz | *Special ingredient #1 (see above) |
| 1 fl oz | Egg white |
| 5/6 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
History:
Created for Bacardí Legacy 2017 by Sandro Pimenta at Farol Hotel, Cascais, Portugal.
Inspiration: “The name Flight 1862 has a very special meaning because it represents firstly the ‘flight’ of Don Facundo Bacardí when he left Spain at the age of fifteen and travelled to Cuba, and also the year of the foundation of the Bacardi company, responsible for so many of the classic cocktails.”
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