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 liqueur |
| 2 fl oz | Pisco |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) |
| 1 dash | Orange Bitters by Angostura |
| 2 dash | Peychaud's or other Creole-style bitters |
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.
Nutrition:
133 calories
Alcohol content:
- 1.5 standard drinks
- 23.33% alc./vol. (46.66° proof)
- 20.6 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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