Golden Khmer

Ingredients

• 60 ml Samai Gold Rum
• 20 ml Fresh Lime Juice
• 15 ml Honey Syrup
• 10 ml Dry Curaçao
• 2 dashes Angostura Bitters
• 1 Egg White
• Pinch Sea Salt

Method

1. Add Samai Gold Rum, fresh lime juice, honey syrup, dry curaçao, angostura bitters, egg white, and sea salt to a cocktail shaker without ice
2. Dry shake vigorously for 10 seconds to emulsify the egg white
3. Add a large handful of ice cubes to the shaker
4. Shake for 15 seconds until well-chilled and frothy
5. Double strain through a fine mesh strainer into the prepared glass
6. Allow the foam to settle for 5 seconds before serving

Coupe glass chilled to 2°C with dehydrated lime wheel and edible gold leaf garnish. Single large ice sphere presented separately in a crystal dish on the side, allowing the guest to add it if desired.