|1 1/2 fl oz||Rutte Dry Gin|
|3/4 fl oz||Giffard Abricot du Roussillon|
|3/4 fl oz||Mango purée|
|1/2 fl oz||Lemon juice (freshly squeezed)|
|1/2 fl oz||Giffard Sugar Cane Syrup|
|2 dash||Orange Bitters by Angostura|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Just as it says on the tin. Rich tropical and orchard fruit, but not overly sweet with balancing lemon citrus acidity, orange bitters and underlying gin botanical complexity.
Originally named Apricot Mango Martini this drink was created during the fresh fruit Martini craze that swept through London's bars in the mid 1990s. Name and recipe updated by yours truly (Simon Difford) in September 2014.