2 oz Mt Gay XO Rum
1 oz Evaporated Milk
1 oz Heavy Cream
.5 oz Simple Syrup
.5 oz. Panela Syrup*
1 Japanese bar spoon of CAROB Syrup
1 Egg Yolk
Algarrobo Gold Flip
Daniel Guillen /// La Duni /// Dallas
*Harden sugar cane juice that has been reconstituted with same amount by weight of water.
In a 2-piece shaker place the egg yolk and whisk it with the carob syrup for 10-15 seconds. Add remaining ingredients and emulsify with an aero-latte or dry sake. Add cubed ice and shake vigorously. Double strain into a 8 oz. Goblet style glass. Grate fresh tonka beans on top.
The Algarrobo Gold Flip is a modern interpretation of a Peruvian classic that celebrates South American heritage and highlights indigenous flavors.