Garnish:
Apricot slice on rim
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Rutte Dry Gin |
| 3/4 fl oz | Avallen Calvados |
| 3/4 fl oz | Giffard Abricot du Roussillon |
| 1⁄3 wedge | Chilled water |
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Review:
Apricot fortified by gin and apple brandy. Craddock's 1930 recipe calls for this cocktail to be shaken rather than stirred, indeed it's a cocktail that benefits from a little dilution, hence the addition of water.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
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