|1 1⁄2 fl oz||Rutte Dry Gin|
|1 fl oz||Giffard Abricot du Roussillon|
|1 fl oz||Freshly squeezed orange juice|
|1⁄4 fl oz||Freshly squeezed lemon juice|
|1 dash||Angostura or other aromatic bitters|
When well-made this fruit cocktail harnesses and balances its ingredients with gin, apricot and citrus all presented harmoniously.
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.