Serve in aRocks glass
Maraschino cherry on cocktail stick & 2 bay leaves
How to make:
STIR all ingredients with ice and strain into ice-filled glass.
*Special ingredient #1: Earl Grey syrup made with 20g Dilmah Earl Grey tea, 1l boiling water and 600g caster sugar.
|1 2⁄3 fl oz||Bacardi 8 year old rum|
|2⁄3 fl oz||*Special ingredient #1 (see above)|
|1⁄3 fl oz||Fino sherry|
|1⁄12 fl oz||Sherry vinegar|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Earl Grey tea, dry sherry and sherry vinegar combine with the aged rum to produce a very interesting drink. Earl Grey flavours linger on the finish.
Created for Bacardí Legacy 2017 by Vitaly Alekseyev at The Duchess, Amsterdam
Inspiration: “The ‘Big Fish’ cocktail is not just a cocktail, it is the story behind it. Every drinking experience starts with a story; that's what makes people thirsty, that's what makes people use their imagination. The name comes from the tall tales of fisherman and the BIG FISH that got away. This links bartenders all over the world since they could be called the modern-day storytellers, authors and poets. All the ingredients are paying tribute to the origins of Bacardí Gran Reserva 8 Años rum, to the author and family. A good drink is like a good story, it should be enjoyed over and over again.”