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  • 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.

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