A sweet and sour yet light option for dessert.
Tawny Port Fonseca 20 years 1/2 oz. (1,5cl)
Rum Bacardi 4 años 1 oz. (3cl)
Sweet rice starch 1 oz. (3cl)
Lemon Juice 1/2 oz. (1,5l)
Egg white 3/4 oz. (2,5l)
Sweet rice starch (recipe for 30 cocktails):
Carolino Rice (1000g)
Water 60 oz. (150cl)
1 Cinnamon stick
Recipe: Dry shake all the ingredientes, then shake again with ice. Double strain into a chilled coupe.
Garnish: Sugar powder edge
Sweet rice starch Recipe:
In a pan, cook the rice in water for 2 hours at 60 / 90ºC. It involves boiling the rice until exhaustion, in order to release as much starch as possible. During this process the water will evaporate, it is important to continually add water. After straining well, separating the starch from the rice. Reserve the liquid part.
In a saucepan, place the ready starch, along with the sugar, cinnamon and ground nutmeg. Cook slowly at 60ºC, for 30min. After removing from heat and strain well. Store in the cold up to 2 weeks.