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Speakeasy Coupe 8.5oz1 2/3 fl oz | Light gold rum (1-3 year old molasses column) |
5/6 fl oz | Difford's Falernum liqueur |
1/4 fl oz | Torabhaig Peated Single Malt 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.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of grated nutmeg.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with a dusting of nutmeg grated over the cocktail.
Strength & taste guide:
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:
- 1.5 standard drinks
- 24.86% alc./vol. (49.72° proof)
- 20.7 grams of pure alcohol
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