Name: Dot (by Jason Clapham)
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Fino sherry; 15 ml Apricot liqueur; 10 ml White overproof rum; 7.5 ml Chilled water

Dot (by Jason Clapham)
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Serve in a Coupe glass

Ingredients:
1 oz	Hayman's London Dry Gin
1 oz	Lustau Jarana Fino Sherry
¹⁄₂ oz	Luxardo Apricot Albicocca Liqueur
¹⁄₃ oz	White overproof rum (unaged Jamaican/funky)
¹⁄₄ oz	Chilled water optional

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Fino sherry - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

I've cut the overproof rum by a third from the original recipe to allow the other ingredients space to shine in this delicious Martini-like, dry and spirituous aperitivo.

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History:

Adapted from a recipe by Jason E. Clapham at the St. Edward's MCR at Oxford, England and inspired by the Dot cocktail in the 1937 The Café Royal Cocktail Book. Jason says, "This one came about as a fortuitous misreading: I read Curaçao as Cachaça, and then subbed overproof rum. The original is a far more straightforward affair, though more than pleasant." Jason's original recipe: 30 ml dry gin, 30 ml fino sherry, 15 ml Wray & Nephew overproof white rum, and 15 ml apricot liqueur.

More cocktails by Jason E. Clapham

Nutrition:

One serving of Dot (by Jason Clapham) contains 147 calories

Alcohol content:

1.6 standard drinks
23.55% alc./vol. (23.55° proof)
21.8 grams of pure alcohol

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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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John CARR

20th May 2024 at 12:54

Beautiful. Delicately balanced herbal, fruity, tropical, sweet and dry flavours, faint nuttiness from the fino. Lovely use of the OP rum to add flavour and a pleasant musty aroma.

John CARR

11th November 2024 at 12:55

The additional dilution is very beneficial in opening up the flavours here. I tried without on this occasion, and went back to add it in.

John CARR

20th May 2024 at 12:59

If you like this and have an open bottle of fino, maybe try a Lifetime Ban.

1 reply

Ian Fenton

16th December 2022 at 11:25

I used a long forgotten bottle of Bacardi 151 for this, and I’m really not sure what I think of it. I don’t love it, possibly because I don’t really like the sherry that I have (trying to get rid of the bottle), but, and I can’t believe I’m writing this, the notes from the 151 are actually quite pleasant. Not sure where John got the sweetness from in his mix, but even with a sweet apricot brandy I would consider it balanced rather than sweet. Maybe I’ll try it again with a different sherry.