JavaScript is not enabled!
For information on how to enable Javascript on your browser click here.

Nassau Valley

Name: Nassau Valley
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Aged rum (6-10yr); 15 ml Amaro (e.g. Montenegro); 15 ml Pamplemousse liqueur; 22.5 ml Lemon juice; 1 dash Aromatic bitters

Difford’s Guide

Discerning Drinkers (41)

Measurements in:

Serves:

Keep screen awake

Ingredients
2 fl oz	Caribbean blended rum aged 6-10 years
1/2 fl oz	Amaro Montenegro
1/2 fl oz	Giffard Pamplemousse liqueur
3/4 fl oz	Lemon juice (freshly squeezed)
1 dash	Angostura Aromatic Bitters

How to make

Glass

Photographed in a Retro Coupe

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

Method

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Nassau Valley contains 246 calories

Alcohol content:

1.7 standard drinks
19.55% alc./vol. (39.09° proof)
23.7 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Amaro (e.g. Montenegro) — Sulphur Dioxide/Sulphites

History

Adapted from a recipe created by J. E. Clapham of Clapham Cocktailsated by Jason E. Clapham or Clapham Cocktails, Oxford, England. Originally made with Appleton Estate 8 Reserve Rum, so appropriately named after the valley in Jamaica on the Appleton estate.

More cocktails by J. E. Clapham of Clapham Cocktails

Review

Full-bodied and well-balanced with bittersweetness and bright citrus sourness, all playing harmoniously with the characterful rum.

Gallery

Comments & Discussion

Please log in to make a comment

Simon Sedgley Premium Member 15w

We sometimes find Mr Clapham's recipes to be a bit eccentric. But we thoroughly enjoyed this one. Sumptuously bold. And it entices experimenting with the amaro.

Frederic D. Premium Member 1y

This is quite nice. First noticed in Mr. Clapham's "That's Amaro", and like many other entries from that book, it does not disappoint. The interplay of the Montenegro and Pamplemousse in particular was quite delightful, supported throughout by the rum backbone.