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El Murciélago
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El Murciélago
Serve in a Collins glass
| 2 oz | Bacardi Carta Blanca Superior White Rum |
| 1⁄3 oz | Monin Almond (Orgeat) Syrup |
| 1⁄2 oz | Lime juice (freshly squeezed) |
| 1 2⁄3 oz | Thomas Henry Ginger Beer |
| 1⁄3 oz | Bacardi Carta Negra Superior |
How to make:
- Select and pre-chill a Collins glass.
- Prepare garnish of lime wedge and edible orchid flower.
- SHAKE first 3 ingredients with ice.
- STRAIN into ice-filled glass.
- TOP with ginger beer and crushed ice.
- FLOAT dark rum.
- Garnish with lime wedge and orchid.
Allergens:
Recipe contains the following allergens:
- Orgeat (almond) sugar syrup (2:1) - Nuts
Review:
Rum-laced ginger, almond and lime.
History:
Spanish Bacardí Legacy 2016 winning cocktail created by Angel Arruñada at Sol Y Mar Café in Fuengirola.
For my Legacy cocktail, I was inspired by two classic cocktails: the Mai Tai and the Dark and Stormy. My drink honours the first generation of the family Bacardí: Don Facundo Bacardí Massó and sons (Emilio, Facundo and Jose). The roots of the untamable spirit.
Angel Arruñada, 2016
Nutrition:
One serving of El Murciélago contains 209 calories
Alcohol content:
- 1.4 standard drinks
- 13.44% alc./vol. (13.44° proof)
- 19.5 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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