Rum, Vermouth

Rum Sorrelito 

by Ricardo Smikle - @goosetender 

Ingredients

  • 2 oz Ten To One White Rum
  • 1/2 oz Decaf Espresso Syrup
  • 1 oz Sorrel Syrup
  • 1 1/2 Prosecco Martini & Rossi
  • 1 oz Sorrel Cranberry Infused with Hibiscus and Pineapple
  • Wineglass

Preparation

  1. Combine Ten to One Caribbean White Rum with all ingredients to marry ingredients together, over few cubes of Iced and Shake for 20 sec.
  2. Place wine glass on a flat surface, double strain shaken cocktail neat with a splash of Prosecco with the compliment of Hibiscus infused Pineapple Sorrel Foam.

Additional Notes

Homemade ingredient: In a No2 Bottle, combine Boiled pineapple skin Juice, along with Cinnamon Cranberry and Hibiscus Syrup and closed bottle and shake. Gentle Spray Foam over Rum cocktail with base Spirit (TEN TO ONE) and Garnish with Orchid white flower. Serve Chilled.

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