Serve in aCoupe glass
Orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|1 fl oz||Bacardi Carta Blanca light rum|
|1 fl oz||Giffard Abricot du Roussillon liqueur|
|1 fl oz||Lillet Blanc (or other aromatized wine)|
|1/4 fl oz||Lemon juice (freshly squeezed)|
Read about cocktail measures and measuring.
Light rum, aromatic wine served 'up' with the marzipan and almond notes of apricot liqueur. I've used dry vermouth in place of the Kina Lillet in the 1930 recipe.
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
THE CULROSS COCKTAIL.Harry Craddock, 1930
The Juice of 1/4 Lemon.
1/3 Kina Lillet.
1/3 Bacardi Rum.
1/3 Apricot Brandy.
Shake well and strain into cocktail glass.
Perhaps eponymously named after the Scottish village of Culross, a former royal burgh.
One serving of Culross Cocktail contains 171 calories.