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I prefer this one with ½ measure of Crème de Abricot and two dashes of orange bitters and a lemon twist. Sublime.

Fruity.

The dilution is definitely essential to avoid this becoming overly sweet. The apricot still dominated a little for my taste, and on the sweet side. Perhaps shaking will fix this? Noted Conor’s comments re dropping the apricot and upping the apple slightly…. Next time!

Cocktail really depends on the apple brandy - mine has a very cidery flavor, so I went down to 3/4 and it balanced better with 1 oz dry gin and 1 oz apricot liqueur

Lovely cocktail, one of those favourites I don’t have so often, because, as you say, it might need adjustments depending on the ingredients at hand. My favourite way to do this is 100% “à la française” with Giffard’s Abricot de Roussilon, a very smooth but little oaked Ch. de Breuil calva, and Citadelle dry gin. I sometimes add a splash of Pernod absinthe if I am in the mood for something slightly more on the dry side.

Very gentle, and very elegant. So simple, but satisfying with just the right balance of sweet (Apricot) and pungent (Dry Gin). Added to favourites.

I absolutely love how this cocktail takes equal parts of three seemingly incongruous partners and joins them to make one balanced and harmonious drink. Sad to see it out of the Cocktail Hall of Fame, but it will still have its glory at my little bar!

I enjoyed this drink, but I'm curious to try it with perhaps a splash of Benedictine. I got hints of a honey-esque sweetness, so maybe pulling back the apricot brandy and adding even 5ml of Benedictine could work.