|Rum||1 Ounce (flor de cana, 7 year old)|
|Roma tomatoes||2 , muddled|
|Iceberg lettuce||1 Ounce|
|Water||1⁄2 Cup (8 tbs) (adjust quantity as required)|
|Beef||1 Ounce, well reduced|
|Toasted bread crumbs||2 Tablespoon|
|Dry mustard powder||1 Teaspoon|
|Aged cheddar||2 Tablespoon|
|Kosher dill pickle||1 Large|
Salt and pepper to taste
Muddle tomatoes, add ice, and slowly poor lettuce water. Stir rum and beef jus together in stainless shaker. Float rum mixture over ice. Sprinkle with salt and pepper.
Garnish: Cheddar frico and pickle knot.
Heat pan to medium heat, sprinkle in cheddar and use sides of spoon to gather cheese into a circle. Brown and remove from pan to cool on plate.
Mix bread crumbs with dry mustard. Wet rim of glass with pickle juice, dip glass in crumb mixture.