Garnish:
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.
Review:
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.
History:
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.
Nutrition:
One serving of Culross Cocktail contains 171 calories.
Alcohol content:
- 1.4 standard drinks
- 19.85% alc./vol. (39.7° proof)
- 19.4 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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