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 green above.
Review:
Apricot dried by gin and apple brandy.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
Join the Discussion
... comment(s) for Empire Cocktail
You must log in to your account to make a comment.