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This rum cocktail by Emil Åreng of Umeå, Sweden’s Open/Closed was created for the Bacardi Legacy competition.
Shake all of the ingredients, strain, and top with the corn foam.
*Corn foam: Make 8 cups of simple syrup, add two pre-boiled corn cobs, and let it rest at medium heat for about 1 hour. Strain and add two leaves of gelatin.
Pour into a cream siphon, and add 2 cream chargers.
Let it sit in the fridge for 1 hour.
Mixing your cocktail
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