Name: Fosbury Flip
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 60 ml Rum - 6-10yr old Caribbean blended rum; 22.5 ml Apricot brandy liqueur; 22.5 ml Hazelnut liqueur; 60 ml Orange juice (freshly squeezed); 20 ml Lime juice (freshly squeezed); 5 ml Grenadine/pomegranate syrup; 1 Egg yolk

Serve in a

Collins glass

Garnish:

Apricot slice

How to make:

SHAKE all ingredients with ice and strain into ice-filled glass.

2 fl oz	Bacardi 8 year old rum
3/4 fl oz	Giffard Abricot du Roussillon
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	Giffard Grenadine syrup
1 fresh	Egg yolk
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Bacardi 8 year old rum, 70cl

£ 29.95 £ 2.6 per cocktail, makes 11.5 Giffard Abricot du Roussillon, 70cl

£ 18.95 £ 0.63 per cocktail, makes 30 Frangelico Liqueur, 70cl

£ 16.75 £ 0.56 per cocktail, makes 30 Giffard Grenadine syrup, 70cl

£ 5.95 £ 0.04 per cocktail, makes 140

* 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.

Hazardous ingredients

Egg yolk is potentially hazardous if used incorrectly.

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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.

More cocktails by Salvatore Calabrese