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 |
| 1 fl oz | *Special ingredient #1 (see above) |
| 1 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or Cocktail foamer (foaming agent) |
| 5/6 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
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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