Malecon Cocktail

Serve in Coupe glass...
1⅔	fl oz	Bacardi Carta Blanca Superior White Rum (37.5%)
½	fl oz	Ruby port
⅓	fl oz	Oloroso sherry
1	fl oz	Freshly squeezed lime juice
½	fl oz	Sugar syrup (2 sugar to 1 water)
1	dash	Peychaud's Aromatic Bitters

Display recipe in:

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Garnish:

float chunk of block ice (or ice cube)

Comment:

Best described as a fortified wine rich Daiquiri.

About:

Created in 2011 by Erik Lorincz at the American Bar, The Savoy, London, England.

Buy ingredients

Buy direct from The Whisky Exchange

£17.25

Makes this drink 14.00 times

£8.25

Makes this drink 40.00 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

Previous Cocktail

Mastiha Mojito
SHAKE all ingredients with ice and fine strain into ice-filled glass. CHURN (stir) with bar spoon. Fill glass with more crushed ice and CHURN some more. Keep adding ice and...

Next Cocktail

Salvatore Meets
SHAKE first 4 ingredients with ice and fine strain into chilled glass. TOP with champagne.

Cocktail shakers & how to shake a cocktail

Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...

Fortified wine

If you missed The Art of Shim by Dinah Sanders now would be a good time to invest, because vermouth, amaro, sherry and port have cemented themselves as brilliant base ingredients...

Punch - Expert tips on how to make and serve

Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch is the earliest cocktail – the drink all other cocktails emanate

01:22

Highballing classic cocktails with Schweppes

Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting

History of gin cocktails

The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),

Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.

Welcome to
Receive updates packed with drinks, bars and cocktails content
Please confirm you are over 21 years old and enter your email
No thanks, continue to diffordsguide.com