Garnish:
Lime zest twist
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into ice-filled glass.
| 1 2/3 fl oz | Bacardi Gold rum |
| 2/3 fl oz | Cola sugar syrup |
| 2/3 fl oz | Pasteurised egg white |
Read about cocktail measures and measuring.
To make Cola sugar syrup:
Pour 1.5 litres of cola (3 pints) into a saucepan and bring to a boil. Once boiling, reduce the heat and simmer for 30 minutes or until the liquid has reduced by half. Remove from the heat and while the cola is still hot, add 250 grams (8.75 ounces) white caster sugar and stir to ensure dissolved. Once chilled, fine strain into a sterilised glass container and refrigerate. Use within 4 weeks.
Review:
A Rum & Coke but not as you know it.
History:
Adapted from a recipe created in 2015 by Ryan Chetiyawardana at Dandelyan, London, England.
Nutrition:
There are approximately 187 calories in one serving of Rum N Coke Float.
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