Total Time
Prep 2 mins
Cook 0 mins

A holiday beverage from Greg Seider, co-owner of The Summit Bar on Avenue C in New York City.

Ingredients Nutrition

  • 1 34 ounces rum (Santa Teresa recommended)
  • 34 ounce sherry wine (Pedro Ximenez)
  • 34 ounce lemon juice
  • 34 ounce agave simple syrup (equal parts agave syrup and water)
  • 12 ounce egg white
  • 2 dashes bitters (Fee Brothers Whiskey Barrel Bitters recommended)
  • freshly grated nutmeg


  1. Combine everything except nutmeg in a dry cocktail shaker. Shake until well-mixed. Fill shaker with ice and shake again until chilled. Strain into a cocktail glass and dust with nutmeg.