Name: Santiago al Anochecer
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Light white rum; 15 ml Red bitter liqueur; 15 ml Pink grapefruit juice; 15 ml Agave syrup

Santiago al Anochecer
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Photographed in a Michelangelo Coppa 225ml

Ingredients:
2 oz	Light white rum (charcoal-filtered 1-4 years old)
¹⁄₂ oz	Strucchi Red Bitter (Campari-style liqueur)
¹⁄₂ oz	Pink grapefruit juice (freshly squeezed)
¹⁄₂ oz	Agave syrup

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of grapefruit zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS grapefruit zest twist over cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

The same colour as a red sky at night. Bittersweet, Negroni-like and a favourite with shepherds.

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History:

Created in 2008 by Andrew Coyle at Montpeliers Group, Edinburgh, Scotland. The name literally translates from Spanish as 'Santiago at Dusk'.

Nutrition:

One serving of Santiago al Anochecer contains 212 calories

Alcohol content:

1.5 standard drinks
19.43% alc./vol. (19.43° proof)
20.4 grams of pure alcohol

More Aperitivo/aperitif cocktails
More Bittersweet (e.g. Negroni) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Marie-Laure ECHASSERIEAU

27th October 2024 at 14:51

Did it with Damoiseau 50° agricole rhum, Select 1920 ( Venice red bitter), fresh grapefruit. The color was enough to please me, very nice taste, bitter but not so, fruity but not too much. Good balanced drink, added to my favourites.

G. M. Genovese

1st August 2024 at 09:47

Tequila seems like a more obvious choice of matching with the agave and grapefruit. I tried this first with Bacardi Carta Blanca, then Lunazul Blanco. Unbalanced both times. Too much agave in the latter. Would Pisco work in this? Let me know.

Peter Barth

3rd March 2024 at 21:33

a beautifully bitter campari-fronted cocktail

Maksym Isaiev

6th January 2022 at 18:26

For me it was unbalanced. Yeah, there is less bitterness from campari in there, but everything else is more like separate in separation. Either agave syrup should be changed or something else is needed.

Edmund Bear

5th November 2021 at 19:17

Very balanced , not negroni like, smoother and less bitter. Much more multi faceted. Nice coral colour, discard grapefruit twist, serve in a coupe. Perfect aperitif!