1 Dash Syrup. (1/3 tsp. Depaz Cane Syrup)
1/3 Bacardi Rum. (3/4 oz Montecristo White Rum)
2/3 Apple Jack. (1 1/2 oz Germain-Robin Apple Brandy)
Shake (stir, please) well and strain into cocktail glass. (Rosemary Sprig Garnish.)
OK, Montecristo isn’t really a Cuban style white rum. So sue me. If I ever find the El Dorado White, I’ll use that instead. Until then, it’s the Montecristo.
I guess this is really a sling. Spirits and sugar. Pretty nice, as these sorts of things go.
The rosemary was pure embellishment on my part. I like rosemary and apples. I had some rosemary out for dinner. Needed something for the camera to focus on. Actually it turned out to be a decent scent accent for the cocktail.
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.