This year the rum is black and the cuts are deep. If you can figure out the references for the name of this cocktail leave me a comment for full credit. The entire concept of this cocktail was designed to work with the very raspberry gummi eyeball candy that I really wanted to use as a garnish. I also wanted it to be warming and cozy without being cloying or too fall flavor inspired, you know apples, cloves, cinnamon…
I started with the creme de cassis as a compliment to the candy raspberry in the gummi, I added the Mr. Black for a little sophistication and the Kraken for just the subtle hint of spice in addition to the strong black rum. Adding the lemon and egg whites to create a sour helps to balance the sweetness and give the drink a nice texture. This cocktail pairs perfectly with halloween candy, perhaps a post trick’or’treat night cap?
Full Romero Sour
1 1/2 oz. Kraken Black Spiced Rum
1/2 oz. Gabriel Boudier Creme de Cassis
1/2 oz. Mr. Black Coffee Liqueur
1/2 oz. lemon juice
1 egg white
Combine all of the ingredients in a shaker, dry shake for approximately 30 seconds, add ice and shake until just chilled. Strain into a Nick and Nora glass and garnish with a candy eyeball.