Serve in a Coupe glass
1 2⁄3 oz | Caribbean blended rum aged 6-10 years |
1⁄2 oz | Bénédictine D.O.M. liqueur |
1⁄2 oz | Lemon juice (freshly squeezed) |
1⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
1⁄3 oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
1 dash | Orange Bitters by Angostura |
Recipe contains the following allergens:
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.
One serving of Brass Rail contains 230 calories
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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I personally (while loving the cocktail as it is) find that the lemon dominates a little too much and that a simple spiced rum such as Havana spiced or Bacardi spiced would enhance the whole.
I must confess, however, the flamed orange zest eludes me.
Simon can you make a video showing how this done?
Thanks