Custard Tart
| 3 fresh | Physalis / cape gooseberry fruits |
| 3/4 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1/2 fl oz | Advocaat liqueur |
| 1/2 fl oz | Peach schnapps liqueur |
| 1/4 fl oz | Lime juice (freshly squeezed) |
Garnish: Physalis (cape gooseberry)
How to make
Glassware
Serve in a Shot glass
Method:
MUDDLE physalis fruits in base of shaker. Add other ingredients, SHAKE with ice and strain.
Health & Nutrition
Alcohol content:
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
- 11.5 grams of pure alcohol
Review
Custardy, strangely enough.
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A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out.
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I originally used pisco to augment the cognac/brandy, but pineapple rum sits more harmoniously with the other ingredients. A splash of fizz is an...
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Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.
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A cocktail that dates from the early 20th century, when it was made without egg white and served straight-up. However, this more contemporary...
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Fruity, yet spirit-forward. Looking at the ingredients, this cocktail should be very sweet. It is rich, but it is surprising how the dilution from...
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