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Valeira Gorge

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Created by Nick Dietrich at Cane & Table in New Orleans in 2013: coconut cream, port, Banks 5 Island rum, lime juice and simple syrup built over crushed ice with Angostura bitters. Creamy coconut and fruity port, lifted by lime and spiced bitters.

Method
Built
Glass
rocks
Difficulty
Hard
Flavor Profile
Bitter
Dry
Sour
Sweet
Tropical

Ingredients

Servings:
1
Your bar: 0/7
Simple Syrup
1 tsp
Angostura Bitters
3 dash
as float
Blended Rum, Banks 5 Island Banks 5 Island
15 ml
Crushed Ice
120 ml
Lime Juice
15 ml
plus spent hull
Coconut Cream
60 ml
Port Wine
30 ml
🌱 Vegan🌾 Gluten-free🍷 Contains sulphites

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Instructions

  1. Combine the ingredients by rolling them in a shaker.
  2. Pour directly into a snifter without straining.
  3. Add the leftover lime shell.
  4. Top off with a liberal splash of Angostura bitters.

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