- 2 ounces aged Guyanese rum, preferably El Dorado 12
- 3/4 ounce orgeat
- 1 large egg
- 1 teaspoon extra-virgin olive oil
- Pinch of sea salt, for garnish
How to make this recipe
In a cocktail shaker, combine the rum, orgeat, egg and oil and shake vigorously. Fill the shaker with ice and shake again. <a href="http://www.foodandwine.com/articles/cocktail-basics-techniques#doublestr... into a chilled coupe and garnish with the salt.