El Murciélago
Ingredients
- 2 oz Bacardi Carta Blanca Superior White Rum
- 1⁄3 oz Monin Almond (Orgeat) Syrup
- 1⁄2 oz Lime juice
- 1 2⁄3 oz Fever-Tree Premium Ginger Beer
- 1⁄3 oz Dark/black/blackstrap rum
Method
Glassware:
Serve in a Collins glass
Prepare:
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of lime wedge and edible orchid flower.
Method:
- SHAKE first 3 ingredients with ice.
- STRAIN into ice-filled glass.
- TOP with ginger beer and crushed ice.
- FLOAT dark rum.
Garnish:
- Garnish with lime wedge and orchid.
Nutrition:
One serving of El Murciélago contains 211 calories
Allergens:
Recipe contains the following allergens:
History:
Spanish Bacardí Legacy 2016 winning cocktail created by Angel Arruñada at Sol Y Mar Café in Fuengirola.
Review:
Rum-laced ginger, almond and lime.
