Amalia (by Robert Kalvans)
Ingredients
- 12 fresh Basil leaves
- 1 2⁄3 oz Bacardi Carta Blanca Superior White Rum
- 2⁄3 oz Apple juice/apple cider
- 1⁄2 oz Lime juice
- 1⁄4 oz Monin Passion Fruit Syrup
- 1⁄6 oz Sugar syrup 'rich'
- 1⁄3 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of basil leaf.
Method:
- MUDDLE basil in base of shaker.
- Add other ingredients, SHAKE with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
Garnish:
- Float Thai basil leaf for garnish.
Allergens:
Recipe contains the following allergens:
History:
Adapted from the Latvian Bacardí Legacy 2014 winning cocktail created by Robert Kalvans at Cheers Bar in Riga, Latvia. Robert's original recipe called for 45ml Bacardi Carta Blanca, 20ml apple juice, 20ml passion fruit syrup, 15ml Lime juice, 10ml egg white, and 10 fresh basil leaves.
Review:
Take a simple Daquiri and add apple juice, fresh basil and passion fruit syrup, plus a splash of egg white to give a foaming head, and you have an Amalia.
