• 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.

114 views0 comments

Recent Posts

See All

2 oz. Spirit Preference 1 oz. Rosemary Peach or Strawberry Basil Syrup .75 oz. Fresh Lemon Juice .25 oz. Honey (optional) 3 dashes Lemon Bitters 1 Lemon, peeled Start by peeling the lemon & adding the

1.5 Botanical Gin .5 Fresh Lemon Juice 1 oz. Holiday Blend .5 oz. Cointreau 3 oz. Sparkling Rose Combine Gin, Lemon Juice, Holiday Blend & Cointreau in a cocktail shaker, add ice & shake vigorously un

1.5 oz. Gin or Botanical Gin 1 oz. Holiday Blend .5 oz. Fresh Lime Juice Combine ingredients into a cocktail shaker, add ice & shake vigorously until proper temperature & dilution. Double strain into