|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||Black pepper|
|1 fresh||Egg (white & yolk)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue 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.