Selebre 1865 Recipe
Afrohead Rum, Courvoisier, blood orange, red wine float
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Ingredients
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Cocktail
Method
Cocktail
Prep
Chill a rocks glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail. If using a large ice cube or sphere, have it ready.
Add the Afrohead Dark Rum (60 ml), Courvoisier cognac (15 ml), fresh blood orange juice (30 ml), simple syrup (10 ml), fresh lime juice (7.5 ml) and 2 dashes of Angostura bitters into a cocktail shaker.
Fill the shaker roughly three-quarters with ice. Seal and shake vigorously for 10–12 seconds until well chilled and slightly diluted.
Discard the ice or water from the chilled rocks glass. Add a large ice cube or sphere to the glass.
Double-strain the shaken mixture into the prepared rocks glass over the large ice cube. Double-straining (using a Hawthorne and fine mesh) removes small ice shards and pulp for a smoother presentation.
Using the back of a spoon, slowly pour the red wine (15 ml) over the spoon so it floats gently on top of the cocktail, creating a distinct red layer.
Garnish with a blood orange wheel or a thin blood orange twist perched on the rim. Optionally express the oils from a twist over the drink before placing it.
Serve immediately with a straw placed at the edge (so the guest can choose to mix the float in) or without if you prefer the layered presentation.