Name: Culross Cocktail
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Light white rum; 30 ml Apricot liqueur; 30 ml Blanc quinquina/kina; 7.5 ml Lemon juice; 2 drop Saline solution 4:1

Ingredients

1 fl oz

Light white rum (charcoal-filtered 1-4 years old)

1 fl oz

Luxardo Apricot Albicocca Liqueur

1 fl oz

Blanc quinquina/kina (e.g. Mattei Cap Corse, Bonal, Kina L'Aéro)

1/4 fl oz

Lemon juice (freshly squeezed)

2 drop

Saline solution (20g sea salt to 80g water) or merest pinch of s

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of lemon zest twist.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Express lime zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Culross Cocktail contains 177 calories

Alcohol content:

1.5 standard drinks
19.9% alc./vol. (39.8° proof)
20.8 grams of pure alcohol

History

THE CULROSS COCKTAIL.
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.

Harry Craddock, 1930

Perhaps eponymously named after the picturesque Scottish village of Culross, a former royal burgh.

Gallery

Comments & Discussion

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Matthew Upson 18w

Love this cocktail quite a bit with Bonal and Bacardi. I accidentally made my initial drink with 1/2 oz lemon juice and I preferred it over 1/4 oz. Excellent drink

Calvin Grant Premium Member 1y

Bonal's bitter notes perfectly complemented the Orchard Apricot without any extra baggage. Excellent with Carta Blanca and was not too sweet. Will make this way again.

Calvin Grant Premium Member 49w

Made again with a double distilled cachaça, Bonal, R&W, and lemon zest (looks like the picture). Added a heart to this five star cocktail.

G. M. Genovese Premium Member 2y

Bacardi Carta Blanca may not be the best rum for this, but it's a solid control; R&W's Orchard Apricot, the common thread... Lillet Blanc is trash in this (80's quality). Noilly Prat takes it in another direction (aftertaste is okay). Cocchi Americano is a spot-on superstar. Now that's a great drink.

Stephen Rigden 3y

Good but even better with dry vermouth in place of Lillet Blanc.

chris wheeler 4y

Made this with Cocchi Americano. Very nice but I’m tempted to up the lemon to 10ml

Chris Dimal 32w

I did the same thing, and I concur. I feel like the Cocchi Americano can sometimes feel too sweet, but it's delicious and apricot-y.

John Hinojos Premium Member 5y

What a great cocktail for a warm day aperitif. Found it to be very well balanced and not too sweet. Tried this for its name as my grandmother's family was from Culross, Scotland. Will be back for the cocktail.

Sara Neve 5y

Wow! That is good. Much sweeter than I thought it would be, with the dry Vermouth, but it might be that our lemon tree is a sweet variety. Probably contributing to the sweetness. Even mom likes this cocktail! It goes down easy!