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Dark rum is mixed with small orange, apricot and pomegranate accents, while pasteurized yolk supplies a richer texture. The recipe is shaken and served without ice in a chilled rocks glass.

Active preparation: 4 minutes

Ingredients

• 45 ml Dark molasses rum
• 2.5 ml Orange curaçao liqueur
• 2.5 ml Apricot brandy liqueur
• 5 ml Grenadine syrup, non-alcoholic
• 15 ml Commercially pasteurized liquid egg yolk

Instructions

1. Measure dark rum, curaçao, apricot liqueur, grenadine and pasteurized yolk into a clean shaker.
2. Add cracked ice and shake firmly until thoroughly mixed and cold.
3. Fine-strain into a chilled small rocks glass without serving ice and serve promptly.