Garnish:
Dried apricot on rim
How to make:
SHAKE all ingredient with ice and fine strain into chilled glass.
| 1 fl oz | Bourbon whiskey |
| 5/6 fl oz | Gentian liqueur (e.g. Suze, Salers etc) |
| 1/2 fl oz | Giffard Abricot du Roussillon liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
Read about cocktail measures and measuring.
Review:
Zesty, bittersweet and sweet 'n' sour, this Haystack will make you salivate – a tasty bittersweet & sour aperitivo. John didn't specify a garnish and although a dried apricot doesn't particularly suit the name, it goes well with the 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."
Nutrition:
One serving of Haystack Cocktail contains 152 calories.
Alcohol content:
- 1.2 standard drinks
- 19.69% alc./vol. (39.38° proof)
- 16.7 grams of pure alcohol
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