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Ghost Shore
AI-generatedChallengingNick & Nora
A bone-dry, oceanic sip where sherry and white rum stretch out languidly over lime and black pepper like a tide retreating at dusk.
Ingredients
- ◆1 1/4 oz white rum
- ◆1 oz sherry (fino or manzanilla)
- ◆3/4 oz lime juice
- ◆1/4 oz heavy cream
- ◆4 cracks black pepper (freshly cracked)
- ◆1 dash angostura bitters
Method
- 11. Crack black pepper directly into the shaker and let it sit for 30 seconds to begin releasing its oils.
- 22. Add white rum, sherry, lime juice, and heavy cream to the shaker.
- 33. Add one dash of angostura bitters and fill the shaker with ice.
- 44. Shake vigorously for 15 seconds — the cream needs to fully emulsify with the citrus.
- 55. Double-strain into a chilled coupe or Nick & Nora glass.
- 66. Finish with two final cracks of black pepper directly over the surface.
PRO TIP
Use a fino or manzanilla sherry specifically — their saline, almond-dry profile is the backbone of the drink; an oloroso will make it cloying and obscure the pepper entirely.
Garnish — two cracks of fresh black pepper on the foam surface
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