Name: Fort Lauderdale (by Sam Ross)
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 40 ml Gin; 15 ml Campari or other red bitter liqueur; 15 ml Apricot brandy liqueur; 15 ml Orgeat (almond) syrup; 20 ml Lemon juice (freshly squeezed)

Serve in a

Coupe glass

Photographed in an

UB Retro Coupe Gold 7.75oz

Garnish:

Lemon zest twist or dehydrated lemon wheel

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 1/3 fl oz	Rutte Dry Gin
1/2 fl oz	Italian red bitter liqueur
1/2 fl oz	Giffard Abricot du Roussillon
1/2 fl oz	Giffard Orgeat Syrup
2/3 fl oz	Lemon juice (freshly squeezed)
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Buy direct from

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Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

Rutte Dry Gin, 70cl

£ 33.95 £ 1.94 per cocktail, makes 17.5 Campari Bitter, 70cl

£ 17.25 £ 0.37 per cocktail, makes 46.5 Giffard Abricot du Roussillon, 70cl

£ 18.95 £ 0.41 per cocktail, makes 46.5 Giffard Orgeat Syrup, 100cl

£ 7.45 £ 0.11 per cocktail, makes 66.5

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Review:

Apricot liquor and rich almond syrup balanced tart lemon and bitter aperitivo in what's described as a "mash-up of the Third Man and the Bitter Mai-Tai but in coupe form."

Gentle

Boozy

Sweet

Dry/sour

More Slightly sour cocktails