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Ingredients:
1 oz Flor de Caña 7 yr rum
2 muddled Roma tomatoes
1 oz iceberg lettuce water
1 oz beef (well-reduced)
2 tbsp toasted bread crumbs
1 tsp dry mustard powder
2 tbsp aged cheddar
1 large kosher dill pickle
Salt and pepper to taste
Cheddar frico and pickle knot*, garnish
Directions:
Muddle tomatoes, add ice, and slowly poor lettuce water. Stir rum and beef jus together in stainless shaker. Float rum mixture over ice. Sprinkle with salt and pepper.
*Cheddar frico and pickle knot
Directions
Heat pan to medium heat, sprinkle in cheddar and use sides of spoon to gather cheese into a circle. Brown and remove from pan to cool on plate. Mix bread crumbs with dry mustard. Wet rim of glass with pickle juice, dip glass in crumb mixture.
Courtesy of Flor de Caña Rum.
