Serve in aCoupe glass
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.
|1⁄2 fresh||Kiwi fruit (fresh)|
|1 2/3 fl oz||Bacardi Carta Blanca light rum|
|1 fl oz||Elderflower cordial|
|1/2 fl oz||Lime juice (freshly squeezed)|
|5 sprig||Mint leaves|
|1 2/3 fl oz||Thomas Henry Ginger Ale|
Read about cocktail measures and measuring.
Mexican Bacardí Legacy 2013 winning cocktail created by Michael Rousseau at Four Seasons in Mexico City, Mexico, who says, "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."
One serving of Amalia (Michael Rousseau) contains 188 calories.