Rum N Coke Float

Serve in a Highball (max 10oz/300ml)

Ingredients:

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1 2⁄3 oz	Light gold rum (1-3 year old molasses column)
2⁄3 oz	Cola syrup (homemade)
2⁄3 oz	Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer

How to make:

1. Select and pre-chill a Highball (max 10oz/300ml) glass.
2. Prepare garnish of lime zest twist.
3. SHAKE all ingredients with ice.
4. STRAIN back into shaker.
5. DRY SHAKE (without ice).
6. FINE STRAIN into ice-filled glass.
7. Express lime zest twist over the cocktail and use as garnish.

To make Cola syrup (homemade):

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.

Allergens:

Recipe contains the following allergens:

• Egg white (pasteurised) - Eggs

Strength & taste guide:

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Alcohol content:

• 1.1 standard drinks
• 16.34% alc./vol. (16.34° 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.