Culross Cocktail

The CULROSS (“cool-ROSS”) is a medium-sweet rum-based cocktail that suits any season. This blend of white rum, Lillet Blanc, apricot brandy and lemon juice dates back to the 1930s Savoy Cocktail Book by Harry Craddock. It’s well balanced and easily likable, making it a drink you can serve at a holiday party, a summer outdoor get-together, or as an anytime stand-alone refreshment.

Requirements:white (light) rum (Bacardi preferred), Lillet Blanc, apricot brandy, lemon juice

• 1 oz. white rum
• 1 oz. Lillet Blanc
• 1 oz. apricot brandy
• 1/2 oz. fresh lemon juice

Stir the ingredients in an ice-filled glass to chill. Strain into a chilled cocktail or coupe glass.

Comments: Some recipes double the rum to 2 oz. while reducing the Lillet and apricot brandy to .5 oz. each. This would make the drink less sweet if that’s your preference. The Savoy Cocktail Bookrecipe calls for equal parts of each, as listed above. Though more commonly stirred, some prefer it shaken.

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