That’s Probably Him
We love the enigmatic name of this drink from Jimmy Hibbard of Chicago’s Barrelhouse Flat, and the flavor lives up to the mystery. The apricot liqueur’s sweetness brings a lovely springtime twist to the complex herbal flavors of the vermouth and apertif.
Hibbard calls for Cocchi Rosa for the rosé wine apéritif, but we’ve made it with Lillet Rosé and it’s just as wonderful. Protip: like vermouth, wine apéritif have a limited shelf life and begin to funkify after as little as a week or two in the fridge.
Hibbard also calls for a Plymouth-style gin, which is ever-so-slightly less dry than a London gin. It’s perfectly fine with London gin, but we’d stay away from complicated floral gins like Hendricks here.
Stir everything (except the sparkling wine) with ice. Strain into a chilled champagne flute and top with sparkling wine.