La Bouche Reelle (The Real Mouth) No.2
3.9 4 ratings
Ingredients
1 barspoon Ginger jam
5/6 oz Aged rum (6-10yr)
1/2 oz Bourbon whiskey
1/2 oz Gentian liqueur
5/6 oz Pink grapefruit juice
3 dash Orange bitters
5/12 oz Egg white (pasteurised)
How to make
Serve in a coupe glass
- 1 STIR jam and grapefruit juice in base of shaker until jam dissolves
- 2 Add other ingredients, SHAKE with ice and strain back into shaker
- 3 DRY SHAKE (without ice) and fine strain into chilled glass.
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Flavour profile
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
15.8% alc./vol. ยท 1.1 standard drinks
History
A vibrant, tart ginger note with a strong spirit presence, mellowed by egg white.
Danny Wilson at Tabouche, Cambridge, England, created this variation on his original La Bouche Reelle.
Created by Danny Wilson