Rumpus

Chill a cocktail coupe in advance to ensure optimal serving temperature.

Prepare a garnish by cutting a thin ribbon of rhubarb.

Combine the light gold rum, Cockburn's White Heights Port, rhubarb syrup, freshly squeezed lime juice, and either pasteurized egg white or Fee Brothers Fee Foam cocktail foamer in a shaker.

Add ice to the shaker and shake vigorously to blend the ingredients.

Strain the mixture back into the shaker, discarding the ice.

Dry shake the ingredient mixture without ice to achieve a rich emulsification.

Fine strain the cocktail into the pre-chilled coupe glass.

Garnish with the rhubarb ribbon, draping it elegantly over the foam.