| 30 ml | Light white rum (charcoal-filtered 1-4 years old) |
| 30 ml | De Kuyper Apricot Brandy liqueur |
| 30 ml | Blanc quinquina/kina (e.g. Mattei Cap Corse, Bonal or Kina L'Aér |
| 7.5 ml | Lemon juice (freshly squeezed) |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Express lime zest twist over the cocktail and use as garnish.
Strength & taste guide:
Review:
Relatively low in alcohol and suited to the aperitivo moment, your choice of quinquina will make or break this delicate aromatised rum sour.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
THE CULROSS COCKTAIL.
Harry Craddock, 1930
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.
Perhaps eponymously named after the picturesque Scottish village of Culross, a former royal burgh.
Nutrition:
One serving of Culross Cocktail contains 177 calories.
Alcohol content:
- 1.3 standard drinks
- 18.54% alc./vol. (37.08° proof)
- 18.1 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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