Name: Culross Cocktail
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Light white rum; 30 ml Apricot liqueur; 30 ml Blanc quinquina/kina; 7.5 ml Lemon juice; 2 drop Saline solution 4:1

Culross Cocktail
Jump to

Serve in a Coupe glass

Ingredients:
1 oz	Light white rum (charcoal-filtered 1-4 years old)
1 oz	Luxardo Apricot Albicocca Liqueur
1 oz	Blanc quinquina/kina (e.g. Mattei Cap Corse, Bonal or Kina L'Aér
¹⁄₄ oz	Lemon juice (freshly squeezed)
2 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
Express lime zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Relatively low in alcohol and suited to the aperitivo moment, your choice of quinquina will make or break this delicate aromatised rum sour.

View readers' comments

History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.

THE CULROSS COCKTAIL.
The Juice of 1/4 Lemon.
1/3 Kina Lillet.
1/3 Bacardi Rum.
1/3 Apricot Brandy.
Shake well and strain into cocktail glass.
Harry Craddock, 1930

Perhaps eponymously named after the picturesque Scottish village of Culross, a former royal burgh.

Nutrition:

One serving of Culross Cocktail contains 177 calories

Alcohol content:

1.4 standard drinks
19.9% alc./vol. (19.9° proof)
19.4 grams of pure alcohol

More Aperitivo/aperitif cocktails
More Classic/vintage cocktails

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.

Join the discussion

Showing 6 comments for Culross Cocktail.
See discussion in the Forum

Please log in to make a comment

Calvin Grant

10th June at 01:23

Bonal's bitter notes perfectly complemented the Orchard Apricot without any extra baggage. Excellent with Carta Blanca and was not too sweet. Will make this way again.

G. M. Genovese

7th August 2024 at 19:56

Bacardi Carta Blanca may not be the best rum for this, but it's a solid control; R&W's Orchard Apricot, the common thread... Lillet Blanc is trash in this (80's quality). Noilly Prat takes it in another direction (aftertaste is okay). Cocchi Americano is a spot-on superstar. Now that's a great drink.

Stephen Rigden

7th September 2022 at 22:46

Good but even better with dry vermouth in place of Lillet Blanc.

chris wheeler

17th March 2022 at 18:37

Made this with Cocchi Americano. Very nice but I’m tempted to up the lemon to 10ml

John Hinojos

1st May 2021 at 00:04

What a great cocktail for a warm day aperitif. Found it to be very well balanced and not too sweet. Tried this for its name as my grandmother's family was from Culross, Scotland. Will be back for the cocktail.

Sara Neve

9th January 2021 at 06:58

Wow! That is good. Much sweeter than I thought it would be, with the dry Vermouth, but it might be that our lemon tree is a sweet variety. Probably contributing to the sweetness. Even mom likes this cocktail! It goes down easy!

See discussion in the Forum