Forum

Having tasted this on a few occasions recently for the first time in an exquisite central London cocktail bar, I couldn't wait to re-create it at home, and Difford's take is a slightly refined improvement on what I was served. Use a dried apricot in a big coupe glass to make this an absolute gem of a cocktail that everyone will love.

Mostly rum forward, so i used Bacardi white and what i got was a meh drink , maybe try 8 year old or so . refreshing, delicate, balanced. 8/10

One of my favorites, changed the gold rum for once and it comes out to have a children toothpaste taste. By changing the gold rum you’re using you may have varied outcomes on this drink.

The Rhum and daiquiri bitters additions are intriguing, and I will come back to this (my) recipe and test them... The above recipe (as of 23 Dec 2024) is yuck, and I made measure-morphs of this 4-5 times this 1/2 hour... Here's the skinny: 50 ml Bacardi Gold, 15 ml each: rich cane simple, lime juice, Giffard Abricot-d-R, Libby's pineapple juice.

Something ain't right here and I can't place it. I tried with two different rums, I've tried each ingredient separately, I've tried with and without a little saline...and I can't make it taste more than a average-to-mediocre daiquiri sadly.

This cocktail is bangers! Playing with sweetness and ratios - I feel like I’m this drink I have discovered something to ease my “where has all the Chartreuse gone” blues!

Made the Smuggler's Cove Recipe, which muddles fresh pineapple chunks before shaking. It really like the elegant pineapple flavor of the muddling. The SC Recipe uses more sugar and liqueur. I guess I can bring down sugar to 1/4 OZ if using 1/2 OZ of Apricot Brandy

Tasty indeed; made with Bacardi Ocho Ańos. Want to bump it up a bit. Will try Smith & Cross Navy Strength next.