Haystack Cocktail

Difford's Guide
User Rating

Ingredients

Barware

Coupe
Measuring jigger
Shaker
Strainer
Fine sieve

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

161 Calories

Times, Seasons & Occasions

Bartender

Haystack Cocktail image

Serve in

Coupe

Garnish:

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
12 fl oz Giffard Abricot du Roussillon
12 fl oz Freshly squeezed lemon juice
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Comment:

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 drink (which incidentally we prefer served on-the-rocks).

Origin:

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.”

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