Bolero Sour

Difford's Guide
User Rating (11 ratings)

Serve in an

Old-fashioned glass

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 Bacardi Carta Blanca light rum
1 fl oz Rémy Martin 1738 Cognac
1/2 fl oz Lime juice (freshly squeezed)
1/3 fl oz Orange juice (freshly squeezed)
1/3 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
1/3 fl oz Pasteurised egg white
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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.
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.

David A. Embury, 1948

Nutrition:

One serving of Bolero Sour contains 170 calories.

Alcohol content:

  • 1.3 standard drinks
  • 17.86% alc./vol. (35.72° proof)
  • 18.8 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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