Island Time

By Ellie Raeside, Hoot The Redeemer Bar in Edinburgh UK

GLASS

• Crystal champagne flute

GARNISH

Orange peel

METHOD

• 50ml Ron Santiago De Cuba 11 Years Old
• 10ml Bianco Vermouth
• 20ml Lime
• 15ml Ginger Syrup
• 10ml Apricot Syrup
• 2 Dash Toasted Almond Bitters

THE CREATOR SAYS

«A delicious zesty cocktail, with a bit of gentle spice coming from the ginger to really complement the ageing of the rum. The apricot comes through lightly, rounding off the sharper notes.»