Aged Rum, shaken
Brass Rail
Barline 1h,h,1,h,2,c3
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 1 1/2 oz Aged rum
- 1/2 oz Bénédictine
- 1 oz Lemon juice
- 1/2 oz Simple syrup
- 2 dashes Orange bitters
- Egg white
- 3 dashes Angostura bitters on top
Shake hard with ice, then strain.
Coupe, 3 dashes of bitters.
Taste
An ounce and a half of aged rum, a half of Benedictine, a full ounce of lemon, a half of simple: a rum sour with a herbal liqueur in the sugar slot. Egg white gives it a foam cap. Two dashes of orange bitters sit in the shake; three dashes of Angostura are dropped on the foam, clove and bark on the white. Coupe.
History
Tony Abou-Ganim built the Brass Rail as a nightcap for his cousin Helen David, who favored Benedictine, and named it for her bar in Port Huron, Michigan, which she opened in 1937. Difford's Guide adapts the recipe from Abou-Ganim: aged rum, Benedictine, lemon, sugar, egg white, and orange bitters, with a flamed orange twist and cinnamon on the foam. This menu uses aged rum, Benedictine, a full ounce of lemon, half an ounce of simple, two dashes of orange bitters, egg white, and three dashes of Angostura dropped on the foam.
Same shape, other bottles
The Daisy family, with the bottle that changed.
- Champs-Élyséescognac and Chartreuse for aged rum and Bénédictine
- Fine and Dandygin and orange liqueur for aged rum and Bénédictine
- White Ladygin and orange liqueur for aged rum and Bénédictine
- Little Honeybourbon and elderflower liqueur for aged rum and Bénédictine
- Pegu Clubgin and lime juice for aged rum and lemon juice
- Honeymoonapple brandy for aged rum
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.