Blood, Smoke & Tears
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Blood, Smoke & Tears
Serve in a Coupe glass
| 1 2⁄3 oz | Cacao & coffee spiced rum |
| 5⁄6 oz | Cockburn's Tawny Eyes Port |
| 0.42 oz | Monin Cinnamon Syrup |
| 0.42 oz | Lime juice (freshly squeezed) |
| 1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Egg white replacement (vegan) |
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.
Allergens:
Recipe contains the following allergens:
- Tawny port - Sulphur Dioxide/Sulphites
- Egg white (pasteurised) - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
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.
Nutrition:
One serving of Blood, Smoke & Tears contains 209 calories
Alcohol content:
- 1.3 standard drinks
- 15.82% alc./vol. (15.82° proof)
- 18.2 grams of pure alcohol
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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looking forward to trying it out.