Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Rutte Dry Gin |
| 1/2 fl oz | Giffard Abricot du Roussillon liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/6 fl oz | Grenadine/pomegranate syrup (2:1) |
| 1 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
Review:
This light scarlet cocktail combines gin, apricot and lemon juice. The aromatic bitters and lemon zest twist are essential to this cocktail's balance.
History:
Adapted from a recipe in Stanley M. Jones' 1977 Jones' Complete Barguide.
APRICOT COCKTAIL
Stanley M. Jones, 1977
Cocktail Shake
½ oz lemon juice
¼ oz grenadine
1 oz gin
½ oz apricot flavored brandy
1 dash Angostura bitters
In his 1930 The Savoy Cocktail Book, Harry Craddock also lists an "Apricot Cocktail" but this earlier version includes orange juice and omits grenadine.
APRICOT COCKTAIL.
Harry Craddock, 1930
¼ Lemon Juice.
¼ Orange Juice.
½ Apricot Brandy.
1 Dash Dry Gin.
Shake well and strain into cocktail glass.
Nutrition:
One serving of Apricot Cocktail contains 149 calories.
Alcohol content:
- 1.3 standard drinks
- 23.34% alc./vol. (46.68° proof)
- 18.7 grams of pure alcohol
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