- 1
Pre-chill a coupe glass in the freezer or with ice water.
- 2
Prepare the cinnamon-sugar rim: combine 1 teaspoon ground cinnamon with 60ml (½ cup) white granulated sugar on a small flat plate. Moisten the outer edge of the glass rim with a cut lemon wedge, then dip and rotate into the cinnamon-sugar mixture to coat evenly. Set aside.
- 3
Cut a coin-sized disc of orange peel for garnish and set aside.
- 4
Add 45ml Chairman's Reserve Spiced Rum, 22.5ml Ferrand Dry Curaçao, 30ml fresh lemon juice, 10ml rich sugar syrup, and 10ml egg white into a cocktail shaker.
- 5
Perform a dry shake (without ice) for 10–12 seconds to emulsify the egg white and build foam.
- 6
Add a large scoop of ice to the shaker and shake vigorously for a further 12–15 seconds until well chilled.
- 7
Double strain through a Hawthorne strainer and a fine mesh strainer into the prepared coupe glass.
- 8
Express the oils from the orange peel coin over the surface of the drink, then rest it skin-side up on the foam as garnish.
The reverse dry-shake technique - shaking without ice first, then with ice - produces a denser, more stable foam than the traditional method. It's the key to getting that signature velvety texture that defines a well-made Cable Car.
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