As I was experimenting with the Pisco Sour, see previous post, we were also working our way through a Rum Advent Calendar – maybe a separate post later – where one of the 24 rums included was the KARUKERA Rhum blanc agricole 50% from the French Caribbean island of Guadeloupe, which particularly took my fancy. I thought it might work instead of Pisco, so I tried it. It certainly wasn’t bad. Here’s the recipe which is based on my Pisco Sour recipe:
| 2 oz | 6 cl | KARUKERA Rhum blanc agricole 50% |
| 1 oz | 3 cl | Fresh lime juice (~1 lime) |
| 2/3 oz | 2 cl | CHUNCHO Jarabe de Goma (Gomme Syrup) |
| 2/3 oz | 2 cl | Egg White (optional) |
| 2-3 drops | 2-3 drops | CHUNCHO Amargo Bitters Alternative: Angostura Bitters |
When using egg white always use fresh eggs and always ask first, whether your drinkers are okay with egg white in their drinks.
If using egg whites, first dry shake* the rhum agricole, lime juice, gomme syrup and egg white. Then add ice and shake again. Strain into a coupé glass and drop the bitters onto the froth.
*Shake without ice.