Culross Cocktail

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Culross Cocktail image

Serve in

a Coupe glass...
1 fl oz Bacardi Carta Blanca Superior White Rum (37.5%)
1 fl oz Apricot brandy liqueur
1 fl oz Noilly Prat Extra Dry Vermouth
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 Originally made with Lillet Blanc in place of dry vermouth.

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Buy direct from The Whisky Exchange

£17.25
Makes this drink 23.33 times
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Vermouth dry

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