Brass Rail

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Brass Rail image

Serve in

a Coupe glass...
1⅔ fl oz Bacardi Ocho Anos (8 year old) Gran Reserva Rum
½ fl oz Benedictine D.O.M. Liqueur
½ fl oz Freshly squeezed lemon juice
⅓ fl oz Giffard Sugar Cane Syrup (Sirop Sucre de Canne)
⅓ fl oz Pasteurised egg white
1 dash Angostura Orange Bitters
  • Display recipe in:

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

Garnish:

Flamed orange zest twist (discarded) & light dusting of ground cinnamon on surface of drink

Comment:

The cinnamon dusting which crowns this cocktail adds light spice to what is a mellow Aged Rum Daiquiri with subtle herbal complexity.

About:

Adapted from a recipe by Tony Abou-Ganim who was inspired by his late cousin Helen David's penchant for a nightcap after a special occasion; her favourite was Bénédictine. Appropriately, Tony named this drink after Helen's bar, the Brass Rail in Port Huron, Michigan, USA. Helen's memory is also commemorated by the Helen David Spirit Award recognising lifetime achievements at the annual Tales of the Cocktail festival.

Nutrition:

There are approximately 233 calories in one serving of Brass Rail.

Buy ingredients

Buy direct from The Whisky Exchange

£28.75
Makes this drink 14.00 times
£22.75
Makes this drink 33.33 times
This ingredient is not currently available for purchase through The Whisky Exchange
Sugar syrup (2:1)
£7.95
Makes this drink 50.00 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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