Garnish:
Dried apricot on rim
How to make:
SHAKE all ingredient with ice and fine strain into chilled glass.
| 1 fl oz | Bourbon whiskey |
| 1 fl oz | Suze gentian liqueur |
| 1/2 fl oz | Giffard Abricot du Roussillon |
| 1/2 fl oz | Freshly squeezed lemon juice |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Zesty, bittersweet and sweet ‘n’ sour, this Haystack will make you salivate – a tasty bittersweet & sour aperitif. John didn’t specify a garnish and although a dried apricot doesn’t particularly suit the name, it goes well with drink (which incidentally we prefer served on-the-rocks).
History:
Created in 2017 by John Barraclough, London, England, who describes his drink as “a yellow version of Sam Ross’s Paper Plane” that has “the perfume of a hayfield in late summer.”
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