Name: Rest in Pieces of Eight
Ingredients: 45 cc Artichoke Liqueur; 15 cc Jamaican Rum; 25 cc Lemon Juice; 15 cc Ginger Syrup; 8 cc Vanilla Liqueur; 8 cc Demerara Syrup; 1 whole Egg White; 1 rinse Dark Rum

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THE RECIPE

How to make Rest in Pieces of Eight with Artichoke Liqueur, Jamaican Rum, Lemon Juice. See ingredients and step-by-step instructions.

RumCreamyMedium StrengthHighball Glass

THE RECIPE

How to make Rest in Pieces of Eight with Artichoke Liqueur, Jamaican Rum, Lemon Juice. See ingredients and step-by-step instructions.

RumCreamyMedium StrengthHighball Glass

Ingredients

Artichoke LiqueurCynar
45 cc
Jamaican RumSmith & Cross Jamaican rum
15 cc
Lemon Juice
25 cc
Ginger Syrup
15 cc
Vanilla LiqueurLicor 43 Original
8 cc
Demerara Syrup
8 cc
Egg White
1 whole
Dark RumCruzan Blackstrap Virgin Islands Rum
1 rinse

Ingredients

Artichoke LiqueurCynar
45 cc
Jamaican RumSmith & Cross Jamaican rum
15 cc
Lemon Juice
25 cc
Ginger Syrup
15 cc
Vanilla LiqueurLicor 43 Original
8 cc
Demerara Syrup
8 cc
Egg White
1 whole
Dark RumCruzan Blackstrap Virgin Islands Rum
1 rinse

Instructions

1
Combine the egg white with all the liquid ingredients, except for the Virgin Islands Rum, in a cocktail shaker.
2
Dry shake the mixture vigorously without ice to emulsify the egg white.
3
Add ice to the shaker and shake again with great force until well-chilled.
4
Rinse a highball glass with a small amount of the Virgin Islands Rum, allowing the aroma to linger.
5
Fill the glass with cold draft ice cubes.
6
Double strain the cocktail into the prepared highball glass, leaving a little room at the top to appreciate the fragrance of the blackstrap rum.