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Cul de Sac

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Tequila blanco and rum stirred with a sugar cube, a little St-Germain and Fernet Branca, finished with grapefruit peel. Bittersweet and herbal. By Sandy De Almeida at the Gladstone Hotel in Toronto.

Method
Stirred
Glass
rocks
Difficulty
Hard
Flavor Profile
Bitter
Citrus
Herbal
Refreshing
Sweet

Ingredients

Servings:
1
Your bar: 0/6
Sugar
1 cube
Rum
30 ml
Grapefruit Peel
1 twst
Tequila Blanco
30 ml
St-Germain
1 tsp
Fernet Branca
8 ml
🌱 Vegan🌾 Gluten-free

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Instructions

  1. Crush a sugar cube together with Fernet using a muddler inside a cold old fashioned glass.
  2. Use the grapefruit peel to release its oils into the mixture.
  3. Pour in rum, tequila, and Chase Elderflower liqueur.
  4. Add ice cubes next.
  5. Stir thoroughly until well combined.

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