Name: Fosbury Flip
Total time: 5 min
Cuisine: Cocktail
Ingredients: 60 ml Aged rum (6-10yr); 22.5 ml Apricot liqueur; 22.5 ml Hazelnut liqueur; 60 ml Orange juice; 20 ml Lime juice; 5 ml Grenadine syrup; 1 fresh Egg yolk

Ingredients

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

How to make

Glassware

Prepare

Select and pre-chill a COLLINS GLASS.

Prepare garnish of apricot slice.

Method

SHAKE all ingredients with ice.

STRAIN back into shaker.

DRY SHAKE (without ice).

FINE STRAIN into ice-filled glass.

Garnish

Garnish with apricot slice.

Health & Nutrition

Alcohol content:

2 standard drinks
13.64% alc./vol. (27.29° proof)
27.8 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Hazelnut liqueur — Nuts
Egg yolk — Eggs

History

Adapted from a recipe 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.

Comments & Discussion

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Robert Holen 37w

I enjoy a good sour, but this is the first cocktail I've made on here (of >650) that I felt desperately needed some sugar.
For me, this one just feels off without an extra 1,5 cl of sugar syrup.

james I 1y

Reduced hazelnut to 15ml and it was still all I could taste but I’m not a big fan of hazelnut liqueur so I will try 5ml next time since I’m trying to get rid of my bottle of Frangelico.

Egg McKenzie 1y

this was fun i had a nice time with it not my usual style but why the fuck not hey you have to live your life.

G. M. Genovese Premium Member 2y

Low-quality hazelnut liqueur stood out big for me in this. But, wow, is that the only (easy) thing (to fix) holding this back from hall-of-fame excellence. (4 Jan 2023 6:18a)

George Curtis 4y

Do you think you could implement fresh apricot into this drink? I've never attempted using fresh stonefruit in cocktails before.

Simon Difford Verified User Premium Member 4y

Unless an overripe apricot, perhaps easier to make into apricot puree.

James Cambridge 2y

Iv used fresh peach in smashes so don't see why not. Might add the egg yoke after the wet shake though.

Isaac Kim 5y

This cocktail deserves more recognition; a fantastic combination of seemingly random elements - could not even find a single video on Youtube! Truly tasty and unique.