Garnish:
Dust with freshly grated nutmeg
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) |
| 1/3 fl oz | Pink grapefruit juice (freshly squeezed) |
| 1/6 fl oz | Grenadine/pomegranate syrup (2:1) |
| 1/12 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Review:
This drink is deliciously different. Rum, grapefruit and pomegranate smoothed with egg white and spiced with nutmeg.
History:
Adapted from a recipe in William "Cocktail Bill" Boothby's 1930 Swallows : World Drinks and How to Prepare Them.
HOLLYWOOD
William Boothby, 1930
Bacardi . . . . . . . . 2/3 jigger
Grapefruit . . . . . . . . 1 spoon
Grenadine . . . . . . . . 1 spoon
Egg . . . . . . . . 1/2 of white
Nutmeg . . . . . . . . to taste
Shake well with ice, strain into chilled cocktail glass, grate nutmeg over and serve.
Nutrition:
130 calories
Alcohol content:
- 1 standard drinks
- 18.73% alc./vol. (37.46° proof)
- 14.5 grams of pure alcohol
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