Gin and tonics seem to be the biggest trend at the moment, with gin bars…
This month we’re shaking up the Hold Back The Tears cocktail – a combination of rum, Falernum syrup, lemon juice and egg white. It’s all about mixing up a balance between the ingredients into an absolutely delish and oh-so-refreshing craft cocktail that you’ll want to make again and again.
Holding Back The Tears
Glass: Tumbler – 5×5 ice luge
2 shots Havana Club 7yo rum
1 shot Falernum syrup
1 shot cold-pressed lemon juice
1 shot egg white
Fill your cocktail shaker with cubed ice.
Pour the ingredients into the shaker and shake vigorously until the tin is frosted.
Fine strain the ingredients into the additional tin and dry shake for 10 shakes. This will give your cocktail body and texture.
Using a cocktail strainer, strain the ingredients over a 5×5 ice luge.
Hello Joburg was first published in April 1980 as a monthly restaurant and entertainment magazine. Over the years we have developed a network of patriotic Joburgers that love nothing more than sharing their experiences in this beautiful city!