Garnish:
Lemon zest twist
How to make:
SHAKE first 4 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into ice-filled glass. FLOAT pot still rum.
| 1 1/2 fl oz | Bacardi Carta Blanca light rum |
| 1 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Giffard Sugar Cane Syrup |
| 1/2 fl oz | Pasteurised egg white |
| 1/2 fl oz | Overproof pot still rum |
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Review:
A light rum sour sipped through a float of pungent pot still rum.
History:
Adapted from a recipe created in 1971 by Wilfred Sands while bartending at the Lyford Cay Club in New Providence, Bahamas. Wilfred apparently made the drink at the request of a member who sought a short rum cocktail that was not overly sweet.
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