Monday, March 20, 2017

Cuban Cocktail

This is oddly a brandy cocktail that uses a tsp. of rum very sparingly. I was not sure why so small an amount of rum was used, but that was before I tried Buzzard Point--a rum you want to use sparingly.

Buzzard Point is a local D.C. distilled rum made from panela sugar. It is really funky, for lack of a better word. Just noticeable underneath many ounces of flavor-dampening brandies and lime juice. It is amazingly rich and strong and makes this cocktail a boozy tropical blast.
  • 2 oz. brandy
  • 1 oz. apricot brandy
  • 1 tsp. light rum (Buzzard Point used)
  • 1 oz. lime juice
Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. 

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