• Chef Marshall

Sleigh Bell Rum Fizz (Bar Chef)

1 oz.Aged Rum

.5 oz. Cachaca

1 oz. Coco Lopez

1 oz. Holiday Blend

1 oz. Pineapple Juice (preferably fresh)

.5 oz. Fresh Lime Juice

1 Egg White

Club Soda

Whole Nutmeg


Combine all ingredients except Club Soda in a cocktail shaker, add Ice & shake vigorously until all or most of the ice has incorporated with other ingredients. Double strain into the top of the shaker (small end), empty ice & return ingredients to the empty shaker. Continue to shake for two minutes. Empty, or strain if there is ice present, the contents into a Collins glass. Slowly add Club Soda to create a head of foam, about 1-2 inches. Shave a whole nutmeg to taste (enough to lightly cover foam) for garnish.

117 views0 comments

Recent Posts

See All

1 oz. Bourbon .5 oz. Mezcal .25 oz. Lemon Juice 1 oz. Ginger Pineapple Shrub 1 Egg White 3 drops Craftsman Orange Bitters (optional garnish) Combine ingredients in a cocktail shaker, add ice & shake v

2 oz. Bourbon 1 oz. Spiced Blackberry Shrub 1 oz. Heavy Cream .25 oz. Fresh Lemon Juice 5 Blackberries 3 drops Angostura Bitters 1 Egg White 2 oz. Club Soda Combine blackberries & Lemon juice in a sha

1.5 oz. Aged Rum 1 oz. Spiced Blackberry Shrub 1 oz. Pineapple Juice 1 oz. Coco Lopez Coconut Cream 1 pinch of Nutmeg Combine ingredients in a cocktail shaker, add ice & shake. Double strain into a C