1/3 Daiquiri Rum (3/4 oz Smith & Cross)
1/3 Apricot Brandy (3/4 oz Rothman & Winter)
Juice 1/4 Lemon (3/4 oz)
Shake with ice and strain into a cocktail glass. I added a lemon twist.
On Sunday night, we were in the mood for a nightcap and I found the Culross in the Café Royal Cocktail Book. With the equal parts spirit, fruit liqueur, Lillet, and lemon structure, it reminded me of the Hoop La so I figured that it was worth a shot. The Culross pre-dates the 1937 Café Royal and appears in the 1930 Savoy Cocktail Book, although I am not sure if there is an older reference than that. The recipe seemed like it needed a full bodied rum to really make this cocktail shine, so I opted for flavorful Smith & Cross over a something I would consider more "daiquiri rum" in style.