Ken Flores

This recipe is WAY too liqeuer forward and lacks body. I experimented and found that.
Without changing much I like:
-50ml Coffey Still Rum
-10ml Cointreau
-15ml Dry Vermouth
-2.5ml Homemade grenadine (1.5:1)
-1 Dash Ango.

If I was to make this my own, I would do:
-60ml Appleton Estate 12y
-15ml Lilet Blanc
-7.5ml Cointreau
-7.5ml homemade tonka cherry syrup

The egg white doesn't add much to the drink and actually serves to give it an off flavor. I love egg white, not in this cocktail. Tastes like an overcomplex white lady with a meh mouthfeel.

Kernel!