Serve in a Coupe glass
1 1⁄2 oz | Light white rum (charcoal-filtered 1-4 years old) |
0.42 oz | Strucchi Rosso Vermouth |
5⁄6 oz | Pink grapefruit juice (freshly squeezed) |
1⁄4 oz | Monin Cinnamon Syrup |
1⁄4 oz | Lime juice (freshly squeezed) |
1⁄3 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
Garnish: Grapefruit zest twist
DRY SHAKE all ingredients (without ice) to emulsify. SHAKE again with ice and fine strain into chilled glass.
Recipe contains the following allergens:
Imagine a Daiquriri with rosso vermouth, pink grapefruit juice, and fluffed with egg white.
Adapted from the Argentinean Bacardà Legacy 2013 winning cocktail created by Lucas Lopez at Isabel Bar in Buenos Aires, Argentina. Originally made with Bacardi Carta Blanca rum.
The inspiration for this creation came to me the night before registration for the competition closed, whilst reading a biography of Ernest Hemingway. In the book, I learnt that Hemingway loved to end his night by sharing a grapefruit-based drink with his friends. Then I thought of this fresh and appealing drink.
Lucas Lopez, 2013
One serving of Last Call contains 153 calories
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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