Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Giffard Abricot du Roussillon |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 3/4 fl oz | Chilled water (omit if using wet ice) |
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Review:
Fresh apricot dessert - all it lacks is a dollop of whipped cream.
History:
Adapted from Harry Craddock's 1930 The Savoy Cocktail Book.
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