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.

Stir with ice and strain into a chilled cocktail or coupé glass.

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