El Murciélago

Difford’s Guide
Discerning Drinkers (17 ratings)

Serve in a Collins glass

Ingredients:
2 oz Bacardi Carta Blanca Superior White Rum
13 oz Monin Almond (Orgeat) Syrup
12 oz Lime juice (freshly squeezed)
1 23 oz Thomas Henry Ginger Beer
13 oz Bacardi Carta Negra Superior
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Collins glass.
  2. Prepare garnish of lime wedge and edible orchid flower.
  3. SHAKE first 3 ingredients with ice.
  4. STRAIN into ice-filled glass.
  5. TOP with ginger beer and crushed ice.
  6. FLOAT dark rum.
  7. Garnish with lime wedge and orchid.

Allergens:

Recipe contains the following allergens:

  • Orgeat (almond) sugar syrup (2:1) - Nuts

Review:

Rum-laced ginger, almond and lime.

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History:

Spanish Bacardí Legacy 2016 winning cocktail created by Angel Arruñada at Sol Y Mar Café in Fuengirola.

For my Legacy cocktail, I was inspired by two classic cocktails: the Mai Tai and the Dark and Stormy. My drink honours the first generation of the family Bacardí: Don Facundo Bacardí Massó and sons (Emilio, Facundo and Jose). The roots of the untamable spirit.

Angel Arruñada, 2016

Nutrition:

One serving of El Murciélago contains 209 calories

Alcohol content:

  • 1.4 standard drinks
  • 13.44% alc./vol. (13.44° proof)
  • 19.5 grams of pure alcohol

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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