Dylan Williams did not hold back during the Global Cocktail Challenge. The Canadian finalist crafted two drinks for the competition, including his Ponché De Roselle. The warm notes of nutmeg and Christmas bitters may have you thinking of the holidays, but the addition of Angostura® 7 Yr. Rum, Angostura® Aromatic Bitters, sorrel syrup and a hibiscus flower brings you right back to the tropics. It’s a delicate balance – one you surely don’t want to miss out on.
- 1 Egg
- 1 oz Whipping Cream
- 1.5 oz Sorrel Syrup
- 0.75 oz Angostura® 1919 Rum
- 0.75 oz Angostura® 7 Yr. Rum
- 2 Dashes Angostura Orange Bitters
- Garnish with Christmas bitters mist, a light dusting of nutmeg and an edible hibiscus flower before serving.
Get in the holiday spirit this season by creating William’s Ponché De Roselle.