|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|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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.
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.