Fur Collar

Difford’s Guide
Discerning Drinkers (29 ratings)

Serve in a Coupe glass

Ingredients:
1 oz Ketel One Vodka
1 oz Luxardo Apricot Albicocca Liqueur
1 oz Orange juice (freshly squeezed)
2 dash Orange Bitters by Angostura
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of orange zest twist.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. EXPRESS orange zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 5/10
Sweet
Medium
Dry/sour
Sweet to sour 5/10

Review:

Apricot brandy adds fruity zingyness to what otherwise would be a Screwdriver served straight-up.

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History:

Adapted from a recipe in Ted Saucier's 1951 Bottoms Up book.

FUR COLLAR
Courtesy, The Colony Restaurant, New York City
1/3 orange juice
1/3 vodka
1/3 apricot brandy
Ice
Shake and serve in a cocktail glass.

Ted Saucier, 1951

Nutrition:

One serving of Fur Collar contains 147 calories

Alcohol content:

  • 1.1 standard drinks
  • 17.18% alc./vol. (17.18° proof)
  • 15.6 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Peter McCarthy’s Avatar Peter McCarthy
12th May 2024 at 17:08
This might be a good one to add to the "Breakfast/brunch" Style?
Simon Difford’s Avatar Simon Difford
13th May 2024 at 08:58
Good shout, Peter. I have added to Breakfast/brunch selection.
Peter McCarthy’s Avatar Peter McCarthy
5th May 2024 at 17:08
Definitely a more interesting alternative to a Screwdriver. Nice option for a simple brunch cocktail. Easy to remember with the equal parts, too.
Chris Dimal’s Avatar Chris Dimal
29th January 2023 at 16:34
I'd reevaluate the rating of this drink. It is way too strong in terms of taste. Very little orange with apricot and ethanol dominating.
Simon Difford’s Avatar Simon Difford
2nd February 2023 at 20:10
Agreed, Chris. I've reverted to the original equal parts recipe but with a couple of dashes of orange bitters added in a quest for balance.