Fosbury Flip

Difford's Guide
Discerning Drinkers (34 ratings)

Serve in a

Collins glass

Garnish:

Apricot slice

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 Luxardo Apricot Albicocca 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
1 fresh Egg yolk
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Hazardous ingredients

This recipe contains a number of ingredients that are potentially hazardous to those with allergy or intolerance:

Review:

This richly flavoured, velvety cocktail is almost custardy in consistency but with a refreshing hint of lime.

History:

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.

Alcohol content:

  • 2.1 standard drinks
  • 15.44% alc./vol. (30.88° proof)
  • 29.3 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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