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 |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Hazardous ingredients
Egg yolk is potentially hazardous if used incorrectly.
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, Lanesborough Hotel, 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.
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