La Bouche Reelle (The Real Mouth) No.2
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Orange zest shavings
- ABV: 16%
Ingredients
- Ginger jam — 1 spoon
- Havana Club 7yo rum — ¾ oz (25 ml)
- Bourbon whiskey — ½ oz (15 ml)
- Suze gentian liqueur — ½ oz (15 ml)
- Grapefruit juice (pink) — ¾ oz (25 ml)
- Orange Bitters by Angostura — 3 dash
- Egg White — ½ oz (12.5 ml)
How to make it
- STIR jam and grapefruit juice in base of shaker until jam dissolves.
- Add other ingredients, SHAKE with ice and strain back into shaker.
- DRY SHAKE (without ice) and fine strain into chilled glass.
A cocktail with jam and grapefruit.
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