Garnish:
None
How to make:
RINSE chilled glass with apricot brandy (swirl liqueur round inside of glass to coat and then shake out excess). SHAKE other ingredients with ice and fine strain into apricot rinsed glass.
| 1/6 fl oz | Giffard Abricot du Roussillon |
| 2 fl oz | BarSol Mosto Verde Italia Pisco |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 1 dash | Orange bitters |
| 2 dash | Peychaud's or other Creole-style bitters |
Our review:
Go easy on the bitters and this will be a delicate, aromatic pisco cocktail.
History:
Yet again I must thank drinks historian David Wondrich for unearthing this drink and its history. It was created by a bartender named Jim Maloney and first appeared in his 1903 book How to Mix Drinks. Maloney patented the name 'Bell-Ringers' as referring to cocktails served in glasses rinsed with apricot brandy.
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