Serve in a Coupe glass
1 1⁄4 oz | Caribbean blended rum aged 6-10 years |
1 oz | Pineapple juice |
1 oz | Cockburn's Tawny Eyes Port |
1⁄6 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
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.
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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