Clara Astié Cocktail

Difford's Guide

Serve in a

Martini glass

Garnish:

Grapefruit zest twist (discarded) & dried apricot

How to make:

STIR jam with rum until jam dissolves. Add other ingredients, SHAKE with ice and fine strain into chilled glass.

2 fl oz Bacardi Carta Blanca light rum
1 spoon Apricot jam (preserve)
1 fl oz Noilly Prat Extra Dry
1/6 fl oz Luxardo Maraschino liqueur
1 dash Bob's Grapefruit Bitters
1/2 fl oz Chilled water (omit if using wet ice)
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Review:

Tangy apricot with hints of maraschino dried by vermouth and fortified by light rum.

History:

Adapted from a drink created in 2008 by Ian McLaren of Bacardi. The name is in tribute to Doña Amalia's Godmother whose bequest revived the fortunes of Don Facundo Bacardi Massó allowing him to establish the rum brand we know today.

A variation on Salvatore Calabrese's Breakfast Martini. The history of this cocktail and additional variations can be found on our Breakfast Martini cocktail page.

Nutrition:

There are approximately 166 calories in one serving of Clara Astié Cocktail.

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