A creamy, chocolatey, rum and raspberry treat for Easter
A sweet long sipper with a silky texture and a hint of chocolate – Easter in a glass.
Sabine-tini
35ml Dead Man’s Fingers Raspberry Rum Cream Liqueur (widely available at supermarkets)
20ml dark rum – we use Discarded’s banana peel rum, to add an extratropical note
35ml apple juice
20ml fresh lime juice
10ml standard gomme sugar syrup
3 drops chocolate bitters – we use Bob’s
1 toasted marshmallow, to garnish
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Put all the liquids in a shaker with a handful of ice, shake hard, then double strain into a goblet, pop the toasted marshmallow on a cocktail stick, garnish and serve.
- Davide Valvano, Sabine, London EC4
- Source: The Guardian
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