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Culross

Aperitivo/aperitif · Classic/vintage

4.2 44 ratings

Ingredients

1 oz Light white rum
1 oz Apricot liqueur
1 oz Blanc quinquina/kina
1/4 oz Lemon juice
2 drop Saline solution 4:1

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lemon zest twist.

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 Express lime zest twist over the cocktail and use as garnish.

Flavour profile

19.9% alc./vol. · 1.5 standard drinks · 177 calories

History

Relatively low in alcohol and suited for the aperitivo moment, choice of quinquina will make or break this delicate aromatised rum sour.

This recipe is adapted from Harry Craddock's 1930 book, The Savoy Cocktail Book. THE CULROSS COCKTAIL. The Juice of 1/4 Lemon. 1/3 Kina Lillet. 1/3 Bacardi Rum. 1/3 Apricot Brandy. Shake well and strain into cocktail glass. The cocktail may take its name from the charming Scottish village of Culross, which was once a royal burgh.