Rumbera
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Flute glass
- Ice: Ice
- Garnish: Rose water mist (50/50 Bacardí Carta Blanca to rose water)
- ABV: 14%
Ingredients
- Bacardi Carta Blanca light rum — 1⅔ oz (50 ml)
- Lemon juice (freshly squeezed) — ¾ oz (25 ml)
- Pomegranate juice — ⅔ oz (20 ml)
- Giffard Orgeat Syrup — ½ oz (15 ml)
- Pasteurised egg white — ¼ oz (5 ml)
How to make it
- SHAKE all ingredients with ice.
- Fine strain into chilled glass.
A refreshing cocktail with rum and pomegranate juice.
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