Garnish:
Freshly grated nutmeg
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 2/3 fl oz | Bacardi Gold rum |
| 5/6 fl oz | Falernum liqueur |
| 1/4 fl oz | Islay single malt Scotch whisky |
| 2 dash | Orange Bitters by Angostura |
| 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 green above.
Hazardous ingredients
Egg (white & yolk) is potentially hazardous if used incorrectly.
Review:
Peat 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.
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