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Murciélago

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A tart, dry and herbal sour built on pineapple rum, with a light fruitiness from the rum and a bitter-spiced edge from the Angostura. Dry vermouth and a touch of maraschino keep it crisp rather than sweet.

Rafa García Febles of New York created the Murciélago in 2014, drawing on old "Bacardí Cocktail" recipes from vintage bar books. It combines two of them: the Daiquiri with grenadine added for its red colour, and the earliest recorded recipe, a stirred mix of Bacardí rum, sweet vermouth and pineapple syrup.

Method
Shaken
Glass
coupe
Difficulty
Medium
Flavor Profile
Bitter
Herbal
Sour
Strong
Sweet

Ingredients

Servings:
1
Your bar: 0/5
Angostura Bitters
2 dash
Pineapple Rum
45 ml
Lime Juice
1 tsp
Maraschino Liqueur
1 tsp
Dry Vermouth
23 ml
🌱 Vegan🌾 Gluten-free🍷 Contains sulphites

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Instructions

  1. Chill a coupe.
  2. Add the pineapple rum, dry vermouth, lime juice, maraschino liqueur and Angostura bitters to a shaker with ice.
  3. Shake well until cold.
  4. Strain into the chilled coupe.

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