Santiago al Anochecer

Difford’s Guide
Discerning Drinkers (17 ratings)

Photographed in a Michelangelo Coppa 225ml

Ingredients:
2 oz Light white rum (charcoal-filtered 1-4 years old)
12 oz Strucchi Red Bitter (Campari-style liqueur)
12 oz Pink grapefruit juice (freshly squeezed)
12 oz Agave syrup
× 1 1 serving
Read about cocktail measures and measuring

How to make:

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

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

Review:

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

View readers' comments

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

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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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’s Avatar 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’s Avatar Peter Barth
3rd March 2024 at 21:33
a beautifully bitter campari-fronted cocktail
Maksym Isaiev’s Avatar 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.
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!