Rum Cocktail Recipe From The Beagle | Tasting Table
Prep Time:
Cook Time:
Servings:
1 drink
Ingredients
  • ¾ ounce fresh lime juice
  • ¾ ounce Falernum*
  • 1½ ounce Flor de Caña 4-Year extra dry white rum
  • ½ ounce Wray & Nephew white overproof rum
  • Crushed ice
  • Angostura bitters
  • Grated nutmeg and a mint sprig for garnish
  • *Falernum is a tincture of rum, ginger, spices, almond, lime and lemon juice. Recipes can be found in books, and it can be bought at high-end stores. (John D. Taylor's)
Directions
  1. In a tall Collins glass, add the lime juice, Falernum and Flor de Caña and Wray & Nephew rums. Fill the glass three-quarters full with the crushed ice. Using a tall metal spoon, twirl the spoon between your palms in the glass until the sides of the glass frost over (the motion is like rubbing your hands together over a fire). Fill to top with more crushed ice. Top with several dashes of the Angostura bitters. Garnish with the grated nutmeg and mint sprig.