Serve in aCollins glass
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into ice-filled glass.
|2 fl oz||Caribbean blended rum aged 6-10 years|
|3/4 fl oz||Giffard Abricot du Roussillon liqueur|
|3/4 fl oz||Hazelnut liqueur|
|2 fl oz||Orange juice (freshly squeezed)|
|2/3 fl oz||Lime juice (freshly squeezed)|
|1/6 fl oz||Grenadine/pomegranate syrup (2:1)|
|1 fresh||Egg yolk|
Read about cocktail measures and measuring.
Egg yolk is potentially hazardous to those with allergy or intolerance.
This richly flavoured, velvety cocktail is almost custardy in consistency but with a refreshing hint of lime.
Adapted from a drink created in 2002 by Salvatore Calabrese at the Library Bar at the Lanesborough Hotel in London, England, for Kirsten Fosbury.
Introduced by the American Dick Fosbury, who won the Gold Medal at the 1968 Olympic Games, the Fosbury Flop is the style of high jump used by almost all successful high jumpers today.
- 2 standard drinks
- 14.96% alc./vol. (29.92° proof)
- 28.4 grams of pure alcohol
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