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Paradise
This gin-based cocktail elegantly highlights the quality of your apricot liqueur. Off-dry rather than sweet
peter holmes
5th October 2024 at 21:04
This is my go to cocktail when I can't think of anything else to make. I have experimented with several apricot brandies/gins. So far I have found the tastiest to be using Abricot de Rousillon and Hotspur Gin from Northumberland. My standard is standard Tanqueray but have tried it with Malacca version of that gin and several others. As I have a slightly sweeter tooth I omit the lemon juice as a decent orange juice is acidic enough to balance for me. It's personal preference. Open to options and variations with the ingredients. I have been told this is good with a combination of mandarin and orange juices but so far have not tried it.
13th February at 14:59
Peter, I just made this with Abricot du Rousillon, Bombay Sapphire, and Cara Cara orange juice. I found the apricot flavor to be too much and it lingers through the finish and aftertaste, but it levels out with the orange. As opposed to your taste, I do prefer the lemon here, as I lean toward acidic and bitter. This drink might benefit from a subtle skosh of sweet vermouth replacing a measure of the gin.