12 drinks of Christmas – The Culross

The fourth tipple in our Christmas countdown is an apricot-sweetened 1930s Savoy cocktail, the Culross. Chin chin.

Image of the Culross


  • 50ml golden rum
  • 2 tsp apricot jam
  • 20ml lime juice
  • 20ml dry vermouth
  • 10ml sugar


Shake all ingredients with ice and strain into a rocks glass over fresh ice. Finish with a wedge of lime.

For this we’d recommend Martini Extra Dry (£12 for 1L) as a sharp balance to the jam.

From OcadoLife magazine – read the online edition now

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