Cardiff Cocktails

By Mark Holmes

Nut Shot


This cocktail is a result of playing around with new bottle of Edmond Briottet Rhubarbe Liqueur I bought the other day, and also double as my entry into the Pink Pigeon (a vanilla infused rum from Mauritius) competition. This also comes with help from bartender Chris Lewis over at Browns Cardiff, who bounced off ideas and mixed up the different drinks. After a few failed attempts at grasshopper twists, and borderline rhubarb daiquiris (both which just plain didn’t work) we ended up with this flip, which I must say I rather enjoyed.

The name came after I posted my dismay of trying to name cocktails on twitter. with broad suggestions of names such as Irie Rhubarb Flip through to John, I ended with Jens Kerger's, of Pinta Cocktail bar, random suggestion of Caribbean Nut Shot. Odd I know, but after hitting a wall, it humoured me.

Nut Shot

  • 25 ml Vanilla spiced Rum
  • 25 ml Rhubarb Liqueur
  • 5 ml Rich Demerara sugar syrup
  • 1 whole fresh egg

Dry shake the egg to start emulsification and to break up the yolk. Add the rest of the ingredients, shake hard with ice and double strain into a chilled cocktail glass. Un-garnished and un-tarnished. 

  • 11 January 2013
  • 7