La Bouche Reelle (The Real Mouth) No.2
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La Bouche Reelle (The Real Mouth) No.2
Serve in a Coupe glass
| 1 barspoon | Ginger jam |
| 5⁄6 oz | Caribbean blended rum aged 6-10 years |
| 1⁄2 oz | Bourbon whiskey |
| 1⁄2 oz | Gentian liqueur (e.g. Suze, Salers etc) |
| 5⁄6 oz | Pink grapefruit juice (freshly squeezed) |
| 3 dash | Orange Bitters by Angostura |
| 0.42 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
Garnish: Orange zest shavings
How to make:
STIR jam and grapefruit juice in base of shaker until jam dissolves. Add other ingredients, SHAKE with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Zingy, bittersweet ginger with a hefty dose of spirit smoothed by egg white.
History:
Danny Wilson at Tabouche, Cambridge, England and a riff on his original La Bouche Reelle.
Alcohol content:
- 1.1 standard drinks
- 15.75% alc./vol. (15.75° proof)
- 14.7 grams of pure alcohol
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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