Garnish:
Grated orange zest
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/4 fl oz | Caribbean blended rum aged 6-10 years |
| 1 fl oz | Pineapple juice (freshly extracted/pressed/squeezed) |
| 1 fl oz | Tawny port |
| 1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1 fresh | Egg (white & yolk) |
Read about cocktail measures and measuring.
Hazardous ingredients
Egg (white & yolk) is potentially hazardous to those with allergy or intolerance.
Review:
This appropriately named velvety drink is a refined dessert in a glass.
History:
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.
Alcohol content:
- 1.2 standard drinks
- 16.52% alc./vol. (33.04° proof)
- 16.9 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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