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