• Chef Marshall

Cayman Sour (Difficulty: Pro)

1.5 oz. White Rum

1 oz. Fresh Pineapple Juice

.5 oz. Fresh Lemon Juice

1 oz. Craftsman Grenadine

1 Egg White


Combine all ingredients in a Boston Shaker, add ice & shake vigorously until proper temperature & dilution.


Using a Hawthorne Strainer & a mesh strainer, strain ingredients back into small portion of the shaker & discard ice. Re-seal the shaker & continue shaking for approx 15 seconds.


Slowly pour ingredients into a chilled coupe glass. Garnish with 3 drops of Angostura Bitters.

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