Garnish:
Apricot slice
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Rutte Dry Gin |
| 1/2 fl oz | Giffard Abricot du Roussillon |
| 1/4 fl oz | Giffard Grenadine syrup |
| 1/2 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Delicate, floral and aromatic. A hint of sweetness but not so as to offend.
History:
Adapted from Victor Bergeron's Trader Vic's Bartender's Guide (1972 revised edition).
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