1 1/2 ounces sugar cane rum, such as Clement Canne Bleue
1/2 ounce lime juice
1/2 ounce simple syrup
4 ounces soda water
Freshly grated cinnamon, for garnish
Combine the lychee, egg whites, rum, lime juice and simple syrup in a shaker, and shake vigorously for 10 seconds. Add some ice and shake for 5 seconds. Add the soda water to a highball glass and slowly double strain the shaker contents into the glass. The egg whites should rise 1/2- to 1-inch above the rim. Dust the top with cinnamon to serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Michael's Genuine Food and Drink, Miami, FL