1½ oz. El Dorado 3-Year rum
¼ oz. Giffard passion fruit liqueur
2 Bar spoons Giffard Vanilla de Madagascar liqueur
3/8 oz. Cinnamon bark syrup
¾ oz. Acid-adjusted mandarin
½ oz. Fresh orange juice
2 Drops orange flower water
3 Drops 20% saline
1 Egg white
Combine ingredients and reverse-dry shake. Strain into a chilled coup. Garnish with drops of Angostura bitters and dehydrated orange (half wheel).
Scott Jenkins, director of beverage at Hide in Dallas created this recipe.