Garnish:
Dashes of Peychaud bitters to colour ice crown & Luxardo Maraschino cherry
How to make:
SHAKE all ingredients with ice and strain into glass filled with crushed ice and serve with a straw.
| 1 fl oz | Caribbean blended rum aged 6-10 years |
| 1/2 fl oz | Oloroso sherry |
| 5/12 fl oz | Giffard Orgeat Syrup |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 3/4 fl oz | Cream of coconut (e.g. Coco Lopez, Re'al etc.) |
Hazardous ingredients
Giffard Orgeat Syrup is potentially hazardous to those with allergy or intolerance.
Review:
Sherry, orgeat and cream of coconut are unlikely bedfellows, but all combine harmoniously with lime juice in this rum-laced Tiki-style cocktail.
History:
Adapted from a recipe created by Steve Schneider at Employees Only in New York, USA. Originally based on Caña Brava 7 Year Rum with homemade orgeat syrup.
Nutrition:
193 calories
Alcohol content:
- 0.9 standard drinks
- 11.8% alc./vol. (23.6° proof)
- 12.1 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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