Garnish:
Rosemary sprig
How to make:
Smoke chilled glass with a rosemary sprig and leave upturned while making the cocktail to retain smoke. SHAKE all ingredients with ice and fine strain into smoked glass.
| 1 2/3 fl oz | Black Tears cacao & coffee spiced rum |
| 5/6 fl oz | Tawny port (10 year old) |
| 5/12 fl oz | Cinnamon sugar syrup |
| 5/12 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
A delicately spicy port influenced Daiquiri smoothed by egg white and aromatised by smoked rosemary. This spiced and port wine combo is perfect for a winter's eve.
History:
Adapted from a recipe created in 2020 by Alexander Douglas at Revolution de Cuba bar in Nottingham, England.
Join the Discussion
... comment(s) for Blood, Smoke & Tears
You must log in to your account to make a comment.