Serve in a
Coupe glassGarnish:
Freshly grated nutmeg
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2⁄3 fl oz | Bacardi Carta Oro Rum |
| 5⁄6 fl oz | Taylor's Velvet Falernum liqueur |
| 1⁄4 fl oz | Lagavulin 16yo Islay single malt whisky |
| 2 dash | Orange bitters |
| 1 pinch | Salt |
| 1 pinch | Black pepper |
| 1 fresh | Egg (white & yolk) |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Hazardous ingredients
Egg (white & yolk) is potentially hazardous if used incorrectly.
Comment:
Peat smoky whisky subtly influences this complex and silky-smooth rum flip.
About:
Adapted from a recipe created in 2015 by Ryan Chetiyawardana at Dandelyan, London, England.
