|1 1⁄2 fl oz||Giffard Abricot du Roussillon|
|3⁄4 fl oz||Freshly squeezed lemon juice|
|3⁄4 fl oz||Chilled water (omit if using wet ice)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Fresh apricot dessert - all it lacks is a dollop of whipped cream.
Adapted from Harry Craddock's 1930 The Savoy Cocktail Book.