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Cocktails
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An Old Cuban Learns New Tricks |
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 Flaming the orange zest releases concentrated flavour |
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This cocktail I made to quench my thirst after a long shift. I felt like something stiff but sweet so I concocted this little beauty. The apricot jam and rum marry up together quite nicely and the orange zest gives a sensual bitter zing.
The apricot jam and rum marry up together quite nicely and the orange zest gives a sensual bitter zing. 
MIXOLOGIST James Kerr
INGREDIENTS
60ml Havana Reserva Rum
10ml apricot brandy
3 dashs Angostura bitters
1/2 sugar cube
1 tsp apricot jam
10 ml hot water
MIXING METHOD
Add jam, sugar cube, hot water and bitters into the bottom of an old fashioned glass and stir until you reach a smooth consistency.
Add 3-4 peices of cracked ice and 20mls of rum and stir constantly for dilution. Repeat previous step until glass is full of ice and rum. Flame orange zest over the top of drink and rim glass.
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