Serve in aCopper mug or Collins glass
Olive wrapped in a lemon peel & basil
How to make:
MUDDLE olives and basil in base of shaker. ADD other ingredients, SHAKE with ice and fine strain into ice-filled copper mug.
*Special ingredient #1: Coriander syrup
|2 unit||Black olives (unsalted)|
|3 fresh||Basil leaves|
|1 2/3 fl oz||Bacardi Carta Blanca light rum|
|1 fl oz||*Special ingredient #1 (see above)|
|1/3 fl oz||Lemon juice (freshly squeezed)|
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"The scents and flavours of my grandparents' backyard are one of the lasting memories of my childhood. It wasn't until much later when I began travelling that I realised that these characteristics are not unique to Cyprus (which was named after copper). Living in Spain taught me the connection between Mediterranean cuisine, the Spanish love for rum, and therefore their link to the Latin world. These three elements, combined with the romanticism of a childhood backyard, created a 'bridge' in my mind between three worlds. So, I present you El Puente, my own legacy."
Cyprian BACARDÍ LEGACY 2016 winning cocktail by Argyris Asleep, Palaia Pineza / Bartó do, Nicosia.
There are approximately 105 calories in one serving of El Puente.