This little gem from the 30s – published in Harry Craddock’s The Savoy Cocktail Book – is a favorite of ours. The apricot liqueur is key here; some recipes may call for “brandy,” but it’s the sweeter liqueur you’ll need here. Since it’s such an important component of the drink, you should use the best stuff you can get your hands on.
- 1 part Gin
- 1 part Dry vermouth or White wine apéritif
- ½ part Triple sec or Orange curaçao
- ½ part Apricot liqueur
Stir with ice and strain into a chilled cocktail or coupé glass.
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