A nice little quaff for a warm afternoon, courtesy of the inimitable gaz regan, author of The Joy of Mixology. The recipe calls for “apricot brandy” but doesn’t give a brand or description. We’re inclined to think it actually means apricot liqueur, as the version with a dry apricot brandy is quite tart (albeit still tasty).
Shake the apricot brandy and lemon juice with ice, and strain into an ice-filled glass. Top with sparkling water. The size of the glass and the amount of sparkling water you use depend on your taste entirely, so experiment!
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A nice little quaff for a warm afternoon, courtesy of the inimitable gaz regan, author of The Joy of Mixology. The recipe calls for “apricot brandy” but doesn’t give a brand or description. We’re inclined to think it actually means apricot liqueur, as the version with a dry apricot brandy is quite tart (albeit still tasty).
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