Garnish:
Lemon zest twist (discarded) & apricot wedge/dried apricot half
How to make:
SHAKE first four ingredients with ice and strain into ice-filled glass. TOP with cider and briefly stir.
| 1 1⁄6 fl oz | Kamm & Sons |
| 1⁄2 fl oz | Giffard Abricot du Roussillon |
| 1⁄6 fl oz | Mentzendorff Kummel Liqueur |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
| 1 2⁄3 fl oz | Dry cider |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Medium-dry, herbal, fruity, refreshing and delightfully different. Best served as an aperitivo.
History:
Adapted from a drink discovered in 2017 at Marks Bar at Hix, Soho, London, England.
Join the Discussion
... comment(s) for Walter's Waltz
You must log in to your account to make a comment.