Name: Rum Reverie
Total time: 4 min
Cuisine: Cocktail
Ingredients: 25 ml Bacardi Ocho Anos; 25 ml Cream sherry; 25 ml Apricot liqueur; 25 ml Lemon juice; 1 Orange (fresh)

Serve in a

Coupe glass

Ingredients:
5/6 fl oz	Bacardi 8 year old rum
5/6 fl oz	Lustau East India Solera Sherry
5/6 fl oz	Luxardo Apricot Albicocca Liqueur
5/6 fl oz	Lemon juice (freshly squeezed)
1 slice	Orange (fresh)
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Read about cocktail measures and measuring.

Garnish:

Orange zest twist

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Allergens:

Recipe contains the following allergens:

Lustau East India Solera Sherry – Sulphur Dioxide/Sulphites

New Year's Day

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The day Prohibition started

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Burns Night

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History:

Created in 2018 for Bacardi Legacy by Chelsie Bailey at Filthy xiii in Bristol, UK. Chelsie says "The Rum Reverie was inspired by years of daydreaming and piles of notebooks; the drink was created to offer familiarity whilst being original."

More cocktails by Chelsie Bailey

Alcohol content:

1.2 standard drinks

16.54% alc./vol. (33.08° proof)

16.5 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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