Culross Cocktail

Culross Cocktail

The Culross Cocktail

The Juice of 1/4 Lemon.
1/3 Kina Lillet. (3/4 oz Cocchi Americano)
1/3 Bacardi Rum. (3/4 oz Flor de Cana Extra-Dry)
1/3 Apricot Brandy. (3/4 oz Blume Marillen Apricot Eau-de-Vie)

Shake well and strain into cocktail glass.

Since the Americano is a bit sweet and there isn’t much lemon in this, I thought I might take a friend’s suggestion to heart and give this one a try with an Apricot Eau-de-Vie instead of Apricot liqueur.

Wow! Really tasty, and very interesting flavors. The cinnamon and spice of the Americano are quite nice in combination with the dark apricot flavor of the Blume Marillen. One of those cocktails that leaves me smelling the glass, intrigued.

I also tried it with apricot liqueur and modern Lillet. A lot less interesting. I suppose I should have gone on with the variations and tried Lillet/Eau-de-Vie and Americano/liqueur; but, the first one was so good, I really didn’t see the need.

If Apricot Eau-de-Vie and Americano is wrong, I don’t want to be right.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

5 thoughts on “Culross Cocktail

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