Name: Brass Rail
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 50 ml Rum - 6-10yr old Caribbean blended rum; 15 ml Bénédictine D.O.M. liqueur; 15 ml Lemon juice (freshly squeezed); 10 ml Sugar syrup (2:1); 10 ml Pasteurised egg white; 1 Orange bitters

Serve in a

Coupe glass

Garnish:

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 8 year old rum
1/2 fl oz	Bénédictine D.O.M.
1/2 fl oz	Lemon juice (freshly squeezed)
1/3 fl oz	Giffard Sugar Cane Syrup
1/3 fl oz	Pasteurised egg white
1 dash	Orange Bitters by Angostura
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Bacardi 8 year old rum, 70cl

£ 29.95 £ 2.14 per cocktail, makes 14 Bénédictine D.O.M., 70cl

£ 29.95 £ 0.64 per cocktail, makes 46.5 Orange Bitters by Angostura, 10cl

£ 7.95 £ 0.16 per cocktail, makes 50

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

View readers' comments

Review:

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

History:

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.