Serve in aCoupe glass
Flamed orange zest twist (discarded) & light dusting of ground cinnamon on surface of drink
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
|1 2⁄3 fl oz||Bacardi Ocho Anos|
|1⁄2 fl oz||Benedictine D.O.M.|
|1⁄2 fl oz||Freshly squeezed lemon juice|
|1⁄3 fl oz||Giffard Sugar Cane Syrup|
|1⁄3 fl oz||Pasteurised egg white|
|1 dash||Orange bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
The cinnamon dusting which crowns this cocktail adds light spice to what is a mellow Aged Rum Daiquiri with subtle herbal complexity.
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.