INGREDIENTS

• 60ml Nil Desperandum Special rum
• 20ml fresh lime juice
• 15ml rich Demerara sugar syrup (2 parts sugar to 1 part water) 
• 2 dashes chocolate bitters
• 20ml egg white or vegan alternative (Aquafaba)
• 20ml Rum-Barrel aged Merlot
• orange peel

METHOD

Place the Nil Desperandum Special rum, egg white or vegan alternative, lime juice, sugar syrup and bitters into a shaker. Dry shake the ingredients (shake without ice) for around 10 second. Add ice to the shaker and shake for a further 10 seconds then fine strain into a chilled coupe glass. Using the back of a spoon, carefully pour the Rum-barrel aged merlot into the glass. This will sink beneath the foam and form a red line.

Garnish: Orange peel

Glassware: Chilled Coupe glass