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Bolero

Name: Bolero
Total time: 3 min
Cuisine: Cocktail
Ingredients: 40 ml Light gold rum 1-3yo; 15 ml Calvados apple brandy; 10 ml Rosso/sweet vermouth; 7.5 ml Chilled water; 2 drop Saline solution 4:1

Difford’s Guide

Discerning Drinkers (22)

Measurements in:

Serves:

Keep screen awake

Ingredients
1 1/3 fl oz	Light gold rum (1-3 year old molasses column)
1/2 fl oz	Calvados / apple brandy / straight applejack
1/3 fl oz	Strucchi Rosso Vermouth
1/4 fl oz	Chilled water/mineral water (omit if using wet ice)
2 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s

How to make

Glass

Photographed in an Urban Bar Alto Cocktail 17cl

Prepare

Select and pre-chill a NICK & NORA GLASS.
Prepare garnish of lemon zest twist and (dehydrated) apple slice.

Method

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and discard.
Garnish with (dehydrated) apple slice.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Bolero contains 138 calories

Alcohol content:

1.3 standard drinks
25.61% alc./vol. (51.22° proof)
18.6 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) — Sulphur Dioxide/Sulphites

History

Adapted from a recipe in Stanley M. Jones' 1977 Jones' Complete Barguide.

BOLERO
Cocktail Glass
Stir
1-1/2 oz rum
3/4 oz apple brandy
1/4 oz sweet vermouth
Lemon twist
Stanley M. Jones, 1977

Review

Bone dry and spirit-forward. Be sure to stir well, as dilution is key, hence my addition of a splash of chilled water.

Gallery

Comments & Discussion

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Annabelle Egginton 1y

Very complex flavours but quite strong as an aperitif. I would prefer half the amount as a digestif, but that’s me.

John Hinojos Premium Member 4y

Very nice aperitif. The key here is to use the best of the three ingredients you can afford. It will impact the final cocktail. There is a nice dryness from the vermouth.