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 | Ginseng aperitif |
| 1/2 fl oz | Giffard Abricot du Roussillon |
| 1/6 fl oz | Mentzendorff Kummel Liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1 2/3 fl oz | Dry cider |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
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.
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