Culross Cocktail

Serve in a Coupe glass...
1	fl oz	Bacardi Carta Blanca light rum
1	fl oz	Apricot brandy liqueur
1	fl oz	Noilly Prat Extra Dry
¾	fl oz	Freshly squeezed lemon juice

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How to make:

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

Garnish:

Orange zest twist

Comment:

Light rum, aromatic wine served 'up' with the marzipan and almond notes of apricot liqueur. Originally made with Lillet Blanc in place of dry vermouth.

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£16.75

Makes this drink 23.33 times

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Apricot brandy liqueur

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Vermouth dry

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