Garnish:
Orange & lime zest twists (discarded)
How to make:
SHAKE all ingredients with ice and fine strain back into shaker. DRY SHAKE (without ice) and fine strain into an ice-filled glass.
| 1 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1 fl oz | Cognac (brandy) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Orange juice (freshly squeezed) |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/3 fl oz | Pasteurised egg white (or aquafaba) |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white (or aquafaba) is potentially hazardous to those with allergy or intolerance.
Review:
A beautifully balanced, flavoursome medley of sweet and sour.
History:
Adapted from David A. Embury's 1948 The Fine Art of Mixing Drinks.
Rum, like gin, blends well with many other liqueurs. Here's a cocktail using a rum and cognac combination as a base.
David A. Embury, 1948
BOLERO.
1 part Sugar Syrup
2 parts Lime Juice
4 parts Gold Label Cuban Rum
4 parts Cognac
1 teaspoon Orange Juice to each drink
Shake with finely crushed ice.
Nutrition:
One serving of Bolero Sour contains 170 calories.
Alcohol content:
- 1.4 standard drinks
- 18.43% alc./vol. (36.86° proof)
- 19.4 grams of pure alcohol
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