Brass Rail

Difford's Guide
User Rating

Ingredients

Barware

Coupe glass
Measuring jigger
Shaker
Strainer
Fine sieve

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

233 calories

Styles & Flavours

Times, Seasons & Occasions

Bartender

Brass Rail image

Serve in

Coupe glass

Garnish:

Flamed orange zest twist (discarded) & light dusting of ground cinnamon on surface of drink

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

1 23 fl oz Bacardi 8 year old rum
12 fl oz Benedictine D.O.M.
12 fl oz Freshly squeezed lemon juice
13 fl oz Giffard Sugar Cane Syrup
13 fl oz Pasteurised egg white
1 dash Orange bitters
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Our comment:

The cinnamon dusting which crowns this cocktail adds light spice to what is a mellow Aged Rum Daiquiri with subtle herbal complexity.

History:

Adapted from a recipe by Tony Abou-Ganim who was inspired by his late cousin Helen David's penchant for a nightcap after a special occasion; her favourite was Bénédictine. Appropriately, Tony named this drink after Helen's bar, the Brass Rail in Port Huron, Michigan, USA. Helen's memory is also commemorated by the Helen David Spirit Award recognising lifetime achievements at the annual Tales of the Cocktail festival.

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