I've got both Remy's Eau de vi, and also an Apricot Liqueur. So I'm contemplating doing a "field mix" as there is no "real" Apricot Eau de vi in the region. Any suggestions as to a blend? Barspoon Liqueur and the rest, the straight Eau de vi? Something like that?

Like other commenters, I had no apricot eau de vie to hand, but I did have plum (go figure), and I submit that this is a better substitution than either apple or pear eaux de vie. Botanically much closer to apricots of course, and with the same combination of floral fruitiness and astringency. In any case the result is wonderful.

A fantastic martini. Used a Hungarian apricot eau de vie. So many different botanicals in the mix. Very fragrant. I like a martini with just a touch of sweetness and this is just perfect.

Delicious. Perfect balance. I use Plymouth, Dolin blanc, Blume Marillen, Regan’s. A touch heavier on the gin.

Just got a bottle of Laird's Jersey Lightning Apple Brandy (eau-de-vie) at 100 proof. Used instead of the Apricot eau-de-vie. Turned out great. Not as floral, but the hint of the apple was interesting.

Great cocktail. Eau-de-vie helps keep the sweetness down. The herbal flavours of the gin and vermouth shine through with a hint of fruit.

I didn’t have the apricot eau de vie so I used St George’s Pear Brandy (which is clear and 40 percent alcohol). Very tasty. I’ll definitely try the recipe as written when I get the apricot

But, to keep it cold, better to have 30,30,15ml (and maybe have a second after an appropriate interval?) rather than have this volume of martini warming up.