Bolero

Difford’s Guide
Discerning Drinkers (19 ratings)
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    Bolero

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Bolero image

Photographed in an Urban Bar Alto Cocktail 17cl

Ingredients:
1 1⁄3 oz Light gold rum (1-3 year old molasses column)
1⁄2 oz Calvados / apple brandy / straight applejack
1⁄3 oz Strucchi Rosso Vermouth
1⁄4 oz Chilled water omit if using wet ice
2 drop Saline solution 4:1 (20g sea salt to 80g water)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Nick & Nora glass.
  2. Prepare garnish of lemon zest twist and (dehydrated) apple slice.
  3. STIR all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. Express lemon zest twist over the cocktail and discard.
  6. Garnish with (dehydrated) apple slice.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 9/10
Sweet
Medium
Dry/sour
Sweet to sour 8/10
More cocktails with similar strength and taste profile

Review:

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

View readers' comments

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

Nutrition:

One serving of Bolero contains 138 calories

Alcohol content:

  • 1.3 standard drinks
  • 25.61% alc./vol. (25.61° proof)
  • 18.6 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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Annabelle Egginton ’s Avatar Annabelle Egginton
2nd November 2024 at 18:20
Very complex flavours but quite strong as an aperitif. I would prefer half the amount as a digestif, but that’s me.
1
reply
John Hinojos’ Avatar John Hinojos
1st April 2022 at 00:19
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.
1
reply
peter holmes’ Avatar peter holmes
28th August 2021 at 00:06
Don't overdo the rosso or you end up with cough medicine.
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