Serve in a
Martini glassGarnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| Giffard Abricot du Roussillon | |
| Freshly squeezed lemon juice | |
| Chilled water (omit if using wet ice) |
Comment:
Fresh apricot dessert - all it lacks is a dollop of whipped cream.
About:
Adapted from Harry Craddock's 1930 The Savoy Cocktail Book.
