| 1 barspoon | Ginger jam |
| 5⁄6 fl oz | Caribbean blended rum aged 6-10 years |
| 1⁄2 fl oz | Bourbon whiskey |
| 1⁄2 fl oz | Gentian liqueur Gentian liqueur (e.g. Suze, Avèze, Salers) |
| 5⁄6 fl oz | Pink grapefruit juice (freshly squeezed) |
| 3 dash | Orange Bitters by Angostura |
| 5⁄12 fl oz | Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer |
Garnish: Orange zest shavings
Serve in a Coupe glass
STIR jam and grapefruit juice in base of shaker until jam dissolves. Add other ingredients, SHAKE with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
Danny Wilson at Tabouche, Cambridge, England and a riff on his original La Bouche Reelle.
Zingy, bittersweet ginger with a hefty dose of spirit smoothed by egg white.
Makes a minimum of 25 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
Palate-cleansing, pre-dinner cocktails, often bittersweet and moderately alcoholic.
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