Serve in a
Coupe glassGarnish:
Freshly grated nutmeg
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| Bacardi Carta Oro Rum | |
| Velvet Falernum | |
| Lagavulin 16yo Islay single malt whisky | |
| 2 dash | Angostura Orange Bitters |
| 1 pinch | Salt |
| 1 pinch | Black pepper |
| 1 fresh | Egg (white & yolk) |
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.
