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."