| 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 | Monin Grenadine Syrup |
| 1 fresh | Egg yolk |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Collins glass.
- Prepare garnish of apricot slice.
- SHAKE all ingredients with ice.
- STRAIN back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into ice-filled glass.
- Garnish with apricot slice.
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:
- 1.9 standard drinks
- 14.08% alc./vol. (28.16° proof)
- 26.7 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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