Garnish:
Lime wedge on rim
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
1 1/2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
1/2 fl oz | Strucchi Red Bitter Liqueur |
1/2 fl oz | Averna Amaro |
1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
1/12 fl oz | Pimento dram/Allspice liqueur |
1/2 fl oz | Lime juice (freshly squeezed) |
2 dash | Angostura Aromatic Bitters |
1/4 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
Bittersweet and spicy this is a warming, comforting winter aperitivo.
History:
Named after the Spanish word for dangerous and much adapted from a recipe that originated in 2019 at La Factoría bar in Old San Juan, Puerto Rico.
Alcohol content:
- 1.6 standard drinks
- 20.22% alc./vol. (40.44° proof)
- 21.9 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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