Brass Rail

Name: Brass Rail
Ingredients: 1 2⁄3 oz Caribbean blended rum aged 6-10 years; 1⁄2 oz Bénédictine D.O.M. liqueur; 1⁄2 oz Lemon juice; 1⁄3 oz Sugar syrup 'rich'; 1⁄3 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer; 1 dash Orange Bitters by Angostura

Medium strength
Slightly tart

Ingredients

1 2⁄3 oz Caribbean blended rum aged 6-10 years
1⁄2 oz Bénédictine D.O.M. liqueur
1⁄2 oz Lemon juice
1⁄3 oz Sugar syrup 'rich'
1⁄3 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
1 dash Orange Bitters by Angostura

Method

Glassware:

Serve in a Coupe glass

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of Prepare garnish of orange zest twist (flamed) and ground cinnamon.

Method:

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

Garnish:

EXPRESS flamed orange zest twist over cocktail then discard.
Dust with cinnamon powder.

Nutrition:

One serving of Brass Rail contains 230 calories

Allergens:

Recipe contains the following allergens:

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.