Fosbury Flip
Ingredients
- 2 oz Caribbean blended rum aged 6-10 years
- 3⁄4 oz Luxardo Apricot Albicocca Liqueur
- 3⁄4 oz Hazelnut liqueur
- 2 oz Orange juice
- 2⁄3 oz Lime juice
- 1⁄6 oz Monin Grenadine Syrup
- 1 fresh Egg yolk
Method
Glassware:
Serve in a Collins glass
Prepare:
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of apricot slice.
Method:
- SHAKE all ingredients with ice.
- STRAIN back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into ice-filled glass.
Garnish:
- Garnish with apricot slice.
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe created in 2002 by Salvatore Calabrese at the Library Bar at the Lanesborough Hotel in London, England, for Kirsten Fosbury.
Introduced by the American Dick Fosbury, who won the Gold Medal at the 1968 Olympic Games, the Fosbury Flop is the style of high jump used by almost all successful high jumpers today.
Review:
This richly flavoured, velvety cocktail is almost custardy in consistency but with a refreshing hint of lime.
