Bolero
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: stir
- Glass: Coupe glass
- Ice: Ice
- Garnish: Apple slice
- ABV: 26%
Ingredients
- Bacardi Carta Blanca light rum — 1½ oz (45 ml)
- Avallen Calvados — ⅔ oz (20 ml)
- Martini Rosso sweet vermouth — ½ oz (15 ml)
How to make it
- STIR all ingredients with ice.
- Strain into chilled glass.
A cocktail with rum, calvados, and sweet vermouth.
Updated