Serve in aCoupe glass
Photographed in aSpeakeasy Coupe 8.5oz
Freshly grated nutmeg
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 2/3 fl oz||Gold rum (1-3 years old mellow light)|
|5/6 fl oz||Difford's Falernum liqueur|
|1/4 fl oz||Caisteal Chamuis peated scotch 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.
Egg (white & yolk) is potentially hazardous to those with allergy or intolerance.
Peaty 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.
- 1.6 standard drinks
- 27.27% alc./vol. (54.54° proof)
- 22.7 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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