bourbon rumba

1 3/4 oz Old Fitzgerald Bourbon
3/4 oz Pineapple Syrup
3/4 oz Lemon Juice
1 Egg White
1 dash Aromatic Bitters (Housemade)

Shake once without ice and once with. Strain into a rocks glass, and twist a lemon peel over the top.

Last Monday, Andrea and I went over to Allston to have dinner at Grasshopper. Afterward, we went around the corner and paid a visit to Deep Ellum where bartender Jennifer Salucci was holding court. Scanning the menu, I picked out two of the new drinks that I wanted to try and chose the Bourbon Rumba first. The drink seemed to be based off of the Brown Rumba found in the the 1937 Café Royal Cocktail Book:

Brown Rumba
• 1/2 Whiskey (Seager's Bourbon)
• 1/4 Pineapple Juice
• 1/8 Orange Syrup
• 1/8 Whipped Egg (White and Yolk)
Shake with ice and strain into a wine glass rimmed with sugar. Add a splash of soda water.

The Bourbon Rumba appeared like it would be more crisp than the Brown Rumba as lemon juice and pineapple syrup should be much more assertive than orange syrup and pineapple juice.
The Bourbon Rumba led off with a lemon nose from the twist. The sip was a lemon-Bourbon flavor followed by a crisp pineapple swallow. The drink reminded me of a whiskey Pisco Punch (with the egg white aspect of the Pisco Sour similar to the drink Ben Sandrof made me a few months back).