Serve inCoupe glass
Dried apricot on rim
How to make:
SHAKE all ingredient with ice and fine strain into chilled glass.
|1 fl oz||Bourbon whiskey|
|1 fl oz||Suze gentian liqueur|
|1/2 fl oz||Giffard Abricot du Roussillon liqueur|
|1/2 fl oz||Lemon juice (freshly squeezed)|
Zesty, bittersweet and sweet 'n' sour, this Haystack will make you salivate – a tasty bittersweet & sour aperitif. John didn't specify a garnish and although a dried apricot doesn't particularly suit the name, it goes well with the drink (which incidentally we prefer served on-the-rocks).
Created in 2017 by John Barraclough, London, England, who describes his drink as "a yellow version of Sam Ross's Paper Plane" that has "the perfume of a hayfield in late summer."