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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