|1 2/3 fl oz||Bacardi Gold rum|
|5/6 fl oz||Falernum liqueur|
|1/4 fl oz||Islay single malt Scotch whisky|
|2 dash||Orange Bitters by Angostura|
|1 pinch||Black pepper|
|1 fresh||Egg (white & yolk)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Egg (white & yolk) is potentially hazardous if used incorrectly.
Peat smoky whisky subtly influences this complex and silky-smooth rum flip.
Adapted from a recipe created in 2015 by Ryan Chetiyawardana at Dandelyan, London, England.