Garnish:
Freshly grated nutmeg
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Gold rum (1-3 years old mellow light) |
| 5/6 fl oz | Difford's Falernum liqueur |
| 1/4 fl oz | Caisteal Chamuis peated scotch whisky |
| 2 dash | Orange Bitters by Angostura |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
| 1 pinch | Black pepper |
| 1 fresh | Egg (white & yolk) |
Read about cocktail measures and measuring.
Hazardous ingredients
Egg (white & yolk) is potentially hazardous to those with allergy or intolerance.
Review:
Peaty smoky whisky subtly influences this complex and silky-smooth rum flip.
History:
Adapted from a recipe created in 2015 by Ryan Chetiyawardana at Dandelyan, London, England.
Alcohol content:
- 1.6 standard drinks
- 27.27% alc./vol. (54.54° proof)
- 22.7 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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