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.
| 1 barspoon | Ginger jam |
| 5/6 fl oz | Caribbean blended rum aged 6-10 years |
| 1/2 fl oz | Bourbon whiskey |
| 1/2 fl oz | Gentian liqueur (e.g. Suze, Salers etc) |
| 5/6 fl oz | Pink grapefruit juice (freshly squeezed) |
| 3 dash | Orange Bitters by Angostura |
| 5/12 fl oz | Pasteurised egg white (or aquafaba) |
Read about cocktail measures and measuring.
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
- 16.63% alc./vol. (33.26° proof)
- 15.5 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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