La Bouche Reelle (The Real Mouth) No.2
Ingredients
- 1 barspoon Ginger jam
- 5⁄6 oz Caribbean blended rum aged 6-10 years
- 1⁄2 oz Bulleit Bourbon
- 1⁄2 oz Gentian liqueur
- 5⁄6 oz Pink grapefruit juice
- 3 dash Orange Bitters by Angostura
- 0.42 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
Method
Glassware:
Serve in a Coupe glass
Method:
STIR jam and grapefruit juice in base of shaker until jam dissolves. Add other ingredients, SHAKE with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
Allergens:
Recipe contains the following allergens:
History:
Danny Wilson at Tabouche, Cambridge, England and a riff on his original La Bouche Reelle.
Review:
Zingy, bittersweet ginger with a hefty dose of spirit smoothed by egg white.
