Amalia (Michael Rousseau) Cocktail Recipe

Amalia (Michael Rousseau)
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Ingredients:
¹⁄₂ fresh	Kiwi fruit (fresh)
1 ²⁄₃ oz	Bacardi Carta Blanca Superior White Rum
1 oz	Elderflower cordial
¹⁄₂ oz	Lime juice (freshly squeezed)
5 sprig	Mint leaves
1 ²⁄₃ oz	Thomas Henry Ginger Ale

Read about cocktail measures and measuring

Garnish: Kiwi slice

How to make:

Cut kiwi fruit in half and use a spoon to scoop flesh from one half into shaker. MUDDLE kiwi fruit in base of shaker, add next 4 ingredients (all but ginger ale) and SHAKE with 50/50 crushed and cubed ice. Fine strain into chilled glass. Carefully pour ginger ale into drink over the back of a spoon.

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History:

Mexican Bacardí Legacy 2013 winning cocktail created by Michael Rousseau at Four Seasons in Mexico City, Mexico.

Amalia' is the name of the wife of Don Facundo Bacardí, and my mother. The ingredients in Amalia reflect the legacy of the people who have influenced my life - each was chosen to represent a memory from those who are important to me. My goal was to create a fresh cocktail with exotic aromas, suitable for both men and women, and that appeals to people from all backgrounds.
Michael Rousseau, 2013

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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Larry Wagner

21st June 2023 at 20:52

Our menu this past weekend was kiwi ? based, and this was the standout cocktail among half dozen recipes. The balance in this one came with choosing a ginger ale that matched up with the sweetness of the kiwi fruit. Mine was very sweet so I used a less sweet ginger beer and it balanced out quite well. Had the kiwi been less ripe and more tart I would have opted for a sweeter ginger ale. And the color was awesome.

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Chris Dimal

28th May 2023 at 20:16

Made it two times. The first time I put more lime and more ginger syrup (in place of typical ginger ale), which failed. This is keeping in mind I had elderflower liqueur which I had to sub in for the elderflower cordial (as from cocktail history, elderflower liqueur was made inspired by the cordial). Second time worked better, with me adhering to the original recipe, much more pleasant.

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