Pom Bear May 19
Rum bruleé cocktail Take Stock Magazine

Rum Bruleé

Callum Whitehead from LiquidChefs
Serves: 1
Download PDF

Perfect for Christmas Eve

Ingredients

  • 1783 Muscovado
  • 25ml Bacardi 8 Rum
  • 25ml Remy Martin Cognac
  • 12.5ml chestnut liqueur
  • 20ml egg whites
  • 25ml fresh pineapple juice
  • 12.5ml gingerbread syrup
  • 10ml lime juice
  • Pinch fresh nutmeg, grated

Method

  1. Fill a highball glass with ice, half fill with Muscovado
  2. In a Boston glass over cubed ice add the rum, cognac, liqueur, egg whites, juice, syrup and lime juice. Shake and single strain into the highball glass
  3. Dust the top of the foam with caster sugar and blow torch to caramelise
  4. Top with the nutmeg
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine