Ingredients

40ml 8-year-old-rum

10ml Myers’

25ml lemon juice

25ml egg white

10ml salted caramel syrup

5ml Gomme

 

To Garnish

Salted caramel and lemon peel lollipop, to garnish

 

Method

For the salted caramel garnish, add 500g of sugar to a pan and take to a very slightly burnt caramel. Add 250ml of water carefully and 5g salt. Reduce heat and stir in caramel until dissolved. Shake and serve in a coupette.

Garnish with salted caramel and lemon peel lollipop.

 

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