Fort Lauderdale

Serve in a Martini glass...
1½	fl oz	Bacardi Carta Blanca Superior White Rum (37.5%)
½	fl oz	Martini Rosso sweet vermouth
1	fl oz	Freshly squeezed orange juice
¼	fl oz	Freshly squeezed lime juice

Display recipe in:

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Garnish:

Orange zest twist

Comment:

Rum, vermouth, lime and orange form a challenging combination in this golden drink.

Buy ingredients

Buy direct from The Whisky Exchange

£17.25

Makes this drink 15.56 times

£8.45

Makes this drink 50.00 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

Previous Cocktail

Fireman's Sour
SHAKE all ingredients with ice and strain into ice-filled glass.

Next Cocktail

Grand Passion
Cut passion fruit in half and scoop out flesh into shaker. Add other ingredients. SHAKE with ice and fine strain into chilled glass.

Cocktail shakers & how to shake a cocktail

Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...

Vermouth

Vermouth is a fortified wine, part of the ‘aromatised’ wine family, flavoured with aromatic herbs and spices. It is distinguished from other aromatised wines due to its being...

Rum

The spectrum of rum ranges from light, vodka-like extra-light white rums through to characterful cognac-like aged rums with Navy, Dunder and such like in between. If that were not...

01:22

Highballing classic cocktails with Schweppes

Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting

History of gin cocktails

The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),

Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.

Welcome to
Receive updates packed with drinks, bars and cocktails content
Please confirm you are over 21 years old and enter your email
No thanks, continue to diffordsguide.com