Serve in aCoupe glass
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.
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.
Adapted from a recipe created in 2020 by Alexander Douglas at Revolution de Cuba bar in Nottingham, England.