Serve in a Coupe glass
| 1 1⁄4 fl oz | Caribbean blended rum aged 6-10 years |
| 1 fl oz | Pineapple juice |
| 1 fl oz | Cockburn's Tawny Eyes Port |
| 1⁄6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1 fresh | Egg (white & yolk) |
Recipe contains the following allergens:
This appropriately named velvety drink is a refined dessert in a glass.
Adapted from a recipe created by Dale DeGroff in New York City, USA. I've slightly increased the proportions of rum and port from Dale's original recipe.
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
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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The volume challenged the edge of my coupe glass.
Anonymous