Deep Breath
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White rum with mint, absinthe and crème de menthe gives a cool, herbal profile, while pineapple juice, lemon juice and orgeat add fruit and sweetness. Egg white gives it a soft foam, manzanilla sherry adds depth and club soda lightens it. Shaken and served in a coupe, created by Paul Hammond in 2018.
Similar names: Buzzard's Breath
Paul Hammond created the Deep Breath in 2018 at Bulletin Place in Sydney.
Method
Shaken
Glass
coupe
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/10
2 tsp
2 tsp
30 ml
1 lf
as garnish
45 ml
20 ml
15 ml
3 dash
1 tsp
15 ml
🌾 Gluten-free🥚 Contains egg🍷 Contains sulphites
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AdInstructions
- Shake the mixture twice vigorously.
- Then strain it twice into a fizz glass without adding ice.
- Top up with soda water.
- Finish by garnishing with a mint leaf.