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Retro Coupe| 1 2/3 fl oz | Light gold rum (1-3 year old molasses column) |
| 1/2 fl oz | Cockburn's White Heights Port |
| 1/2 fl oz | Rhubarb syrup |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 4 drop | Bob's Vanilla bitters |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of rhubarb ribbon.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
- Garnish with thin strip of rhubarb ribbon on foam head.
Allergens:
Recipe contains the following allergens:
- Cockburn's White Heights Port – Sulphur Dioxide/Sulphites
- Egg white (pasteurised) – Eggs
Strength & taste guide:
Review:
A rum-laced, rhubarb and white port sour.
History:
Created in March 2025 by yours truly.
Nutrition:
185 calories
Alcohol content:
- 1.2 standard drinks
- 16.01% alc./vol. (32.02° proof)
- 16.8 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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