Fosbury Flip

Difford's Guide
User Rating (7 ratings)

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Serve in

Collins glass

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 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 Giffard Grenadine syrup
1 fresh Egg yolk
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Hazardous ingredients

Egg yolk is potentially hazardous if used incorrectly.

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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 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.

Nutrition:

286 calories

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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