Sip Of Solera

Created by Benjamin Schiller, head mixologist with Boka Restaurant Group (Boka, Landmark, Perennial, Girl & The Goat), Chicago

1 1/2 ounces Plantation Grande Reserve Barbados 5 year rum 
1/2 ounce tawny port 
1/4 ounce falernum* 
3/4 ounce lemon juice 
1/2 ounce simple syrup 
1 egg white 
Sage leaf 
Angostura bitters Combine all ingredients, save sage and Angostura, in a shaker sans ice for a dry shake, which produces the best foam. Seal; shake vigorously. Strain into coupe. Wake up sage leaf's aroma by slapping it between your palms. On frothy egg-white head, float sage leaf; dot on one end with a drop of bitters, to resemble a berry leaf.

*Schiller keeps his falernum recipe secret; sub with Velvet brand falernum.


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