Garnish:
None
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 fl oz | Rutte Dry Gin |
| 1 fl oz | Fino sherry |
| 1/2 fl oz | Giffard Abricot du Roussillon liqueur |
| 1/3 fl oz | White overproof rum |
| 1/4 fl oz | Chilled water (optional) |
Read about cocktail measures and measuring.
Review:
I've cut the overproof rum by a third from the original recipe to allow the other ingredients space to shine in this delicious Martini-like, dry and spirituous aperitivo.
History:
Adapted from a recipe by Jason E. Clapham at the St. Edward's MCR at Oxford, England and inspired by the Dot cocktail in the 1937 The Café Royal Cocktail Book. Jason says, "This one came about as a fortuitous misreading: I read Curaçao as Cachaça, and then subbed overproof rum. The original is a far more straightforward affair, though more than pleasant." Jason's original recipe: 30 ml dry gin, 30 ml fino sherry, 15 ml Wray & Nephew overproof white rum, and 15 ml apricot liqueur.
Nutrition:
One serving of Dot (by Jason Clapham) contains 147 calories.
Alcohol content:
- 1.7 standard drinks
- 25.15% alc./vol. (50.3° proof)
- 23.3 grams of pure alcohol
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