Garnish:
Mist with salt water
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
*Special ingredient #1: Tomato and vanilla syrup made by heating 200ml tomato water with 200g sugar. Cool, then add 100ml vanilla syrup
| 1 1/2 fl oz | Bacardi Carta Blanca Superior White Rum |
| 1/2 fl oz | *Special ingredient #1 (see above) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 1⁄3 barspoon | Extra virgin olive oil |
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
History:
Adapted from a recipe created for Bacardí Legacy 2017 by Hideyuki Saito at BRONX Liquid Parlor, Bangkok, Thailand.
Inspiration: "La Blanca is inspired by a life changing moment as a child, when I first arrived at a province of Japan called Kumamoto. I had grown up in one of the busiest cities of Japan and the countryside was a brand new experience. I remember tasting a tomato for the first time. It was so delicious, it opened my curiosity for food and flavours. Those experiences changed my life and became a part of the reason why I am a bartender today. 'La Blanca,' the Spanish word for 'white', represents the cleanness and freshness of new experiences."
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