Leigong's Mace Recipe

Measure and combine

In a cocktail shaker add 4 tsp Ron Zacapa 23, 2 tsp peach liqueur, 4 tbs fresh pineapple juice, 1 tbs fresh yuzu juice, 1 tbs fresh lemon juice and 1 tsp simple syrup. If using egg white, add the egg white now.

Dry shake (if using egg white)

If you included the egg white, close the shaker and shake vigorously without ice for 15–20 seconds to emulsify and build foam.

Wet shake

Add a generous handful of ice (about 1 cup) to the shaker. Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and well-chilled.

Double strain and divide

Open the shaker and double-strain the cocktail into two chilled coupe glasses (or small rocks glasses) to remove ice shards and any solids, dividing evenly between the two servings.

Grate a little lemon or yuzu zest over each drink for aroma (about 0.25 tsp per glass). Float a thin pineapple wedge or leaf and a lemon wheel on each cocktail as a dramatic garnish.

Serve immediately while cold and foamy. Advise guests to sip slowly to appreciate the balance of rum, peach, tropical pineapple and bright yuzu/lemon.