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La Bouche Reelle (The Real Mouth) No.2

Difford’s Guide
Discerning Drinkers (3)
Measurements in:
Serves:
1
Ingredients
1 barspoon Ginger jam
56 fl oz Caribbean blended rum aged 6-10 years
12 fl oz Bourbon whiskey
12 fl oz Gentian liqueur Gentian liqueur (e.g. Suze, Avèze, Salers)
56 fl oz Pink grapefruit juice (freshly squeezed)
3 dash Orange Bitters by Angostura
512 fl oz Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer

Garnish: Orange zest shavings

How to make

Glassware

Serve in a Coupe glass

Method:

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.

Flavour Profile

No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour

Health & Nutrition

Alcohol content:

  • 1.1 standard drinks
  • 15.75% alc./vol. (31.5° proof)
  • 15.8 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

  • Egg white (pasteurised) — Eggs

History

Danny Wilson at Tabouche, Cambridge, England and a riff on his original La Bouche Reelle.

Review

Zingy, bittersweet ginger with a hefty dose of spirit smoothed by egg white.

Difford’s Shop logo
$2.63 per cocktail*

Makes a minimum of 25 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* 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.

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Difford’s Shop logo
$2.63 per cocktail*

Makes a minimum of 25 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* 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.