Hop Toad #3

Serve in a Martini glass...
1½	fl oz	Apricot brandy liqueur
¾	fl oz	Freshly squeezed lemon juice
¾	fl oz	Chilled water (omit if using wet ice)

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How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Garnish:

Lemon zest twist

Comment:

Fresh apricot dessert - all it lacks is a dollop of whipped cream.

About:

Adapted from Harry Craddock's 1930 'The Savoy Cocktail Book'.

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SHAKE all ingredients with ice and fine strain into chilled glass.

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