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
| 1 1⁄2 fl oz | Bacardi Carta Blanca light rum |
| 1⁄2 fl oz | *Special ingredient #1 (see above) |
| 1⁄2 fl oz | Freshly squeezed lime juice |
| 1⁄2 fl oz | Egg white |
| 1⁄3 spoon | Extra virgin olive oil |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
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.”
Join the Discussion
... comment(s) for La Blanca
You must log in to your account to make a comment.