This recipe was first published as part of our feature on minimalist drinks.
A flavour-layered, but served-naked, rum sour from The Dead Rabbit in New York.
60ml White rum
22.5ml Manzanilla sherry
22.5ml Lemon juice
15ml Rhubarb syrup
15ml Lychee syrup
15ml Egg white
7.5ml Vanilla syrup
Dry shake, then shake with ice. Strain into a punch glass and garnish with lemon zest (and discard).
