La Blanca
-
La Blanca
Serve in a Coupe glass
| 1 1⁄2 oz | Bacardi Carta Blanca Superior White Rum |
| 1⁄2 oz | *Special ingredient #1 (see above) |
| 1⁄2 oz | Lime juice (freshly squeezed) |
| 1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Egg white replacement (vegan) |
| 1⁄3 barspoon | Extra virgin olive oil |
Garnish: Mist with salt water
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass. *Special ingredient #1: Tomato and vanilla syrup made by heating 200ml tomato water with 200g sugar. Cool, then add 100ml vanilla syrup
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
History:
Adapted from a recipe created for Bacardí Legacy 2017 by Hideyuki Saito at BRONX Liquid Parlor, Bangkok, Thailand.
Inspiration: "La Blanca is inspired by a life changing moment as a child, when I first arrived at a province of Japan called Kumamoto. I had grown up in one of the busiest cities of Japan and the countryside was a brand new experience. I remember tasting a tomato for the first time. It was so delicious, it opened my curiosity for food and flavours. Those experiences changed my life and became a part of the reason why I am a bartender today. 'La Blanca,' the Spanish word for 'white', represents the cleanness and freshness of new experiences."
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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