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
- Fill a highball glass with ice, half fill with Muscovado
- 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
- Dust the top of the foam with caster sugar and blow torch to caramelise
- Top with the nutmeg
