Garnish:
Apricot slice
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Rutte Dry Gin |
| 3⁄4 fl oz | Calvados brandy |
| 3⁄4 fl oz | Giffard Abricot du Roussillon |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Apricot dried by gin and apple brandy.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
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