Clara Astié Cocktail

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Clara Astié Cocktail image

Serve in

Martini...
2 fl oz Bacardi Carta Blanca Superior White Rum (37.5%)
1 spoon Apricot jam (preserve)
1 fl oz Noilly Prat Extra Dry Vermouth
fl oz Luxardo Maraschino Originale Liqueur
1 dash Bittermens Hopped Grapefruit Bitters
½ fl oz Chilled water (omit if wet ice)
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How to make:

STIR jam with rum until jam dissolves. Add other ingredients, SHAKE with ice and fine strain into chilled glass.

Garnish:

Grapefruit zest twist (discarded) & dried apricot

Comment:

Tangy apricot with hints of maraschino dried by vermouth and fortified by light rum.

Origin:

Adapted from a drink created in 2008 by Ian McLaren of Bacardi. The name is in tribute to Doña Amalia's Godmother whose bequest revived the fortunes of Don Facundo Bacardi Massó allowing him to establish the rum brand we know today.

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Vermouth dry
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Maraschino liqueur

Approximately £0.00 per cocktail *

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

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