Serve in aCoupe glass
How to make:
RINSE chilled glass with apricot brandy (swirl liqueur round inside of glass to coat and then shake out excess). SHAKE other ingredients with ice and fine strain into apricot rinsed glass.
|1⁄6 fl oz||Giffard Abricot du Roussillon|
|2 fl oz||BarSol Mosto Verde Italia Pisco|
|1⁄2 fl oz||Freshly squeezed lemon juice|
|1⁄4 fl oz||Giffard Sugar Cane Syrup|
|1 dash||Orange bitters|
|2 dash||Peychaud's or other Creole-style bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Go easy on the bitters and this will be a delicate, aromatic pisco cocktail.
Yet again I must thank drinks historian David Wondrich for unearthing this drink and its history. It was created by a bartender named Jim Maloney and first appeared in his 1903 book How to Mix Drinks. Maloney patented the name 'Bell-Ringers' as referring to cocktails served in glasses rinsed with apricot brandy.