recommend cocktails using apricot liqueur/apricot brandy
We're serving apricot chicken this weekend, and I wanted to serve a pre-dinner drink that would have a hint of apricot flavor--I'm itching to use the apricot brandy I bought this week. Does anyone have any recommendations for favorite cocktails fitting the bill?
This one is a little bit more than a hint, but rather well balanced. Created in Boston earlier this year but it has a classic feel.
Wig in a Box
3/4 oz Dry Gin
3/4 oz Sweet Vermouth
3/4 oz Apricot Liqueur
1/4 oz Lemon Juice
Shake with ice and strain into a coupe glass. Garnish with a lemon twist.
More 4-1-1: http://cocktailvirgin.blogspot.com/2012/10/wig-in-box.html
For a classic, there is this:
1 oz Dry Gin
1 oz Dry Vermouth
1/2 oz Apricot Liqueur
1/2 oz Cointreau
Stir with ice and strain into a cocktail glass.
More 4-1-1: http://cocktailvirgin.blogspot.com/20...
The above made with pisco instead of gin is the Linda Fiesta (can also be made with either dry or sweet vermouth).
Thanks, yarm, for the suggestions. I tried Wig in a Box tonight, and very much enjoyed it. The Frankenjack sounds very much like the Claridge Cocktail, which I was considering trying. Another one that looks interesting is the Slope, which appears to be sort of a takeoff on a Manhattan.Hmmm. So many choices.
Averna Jimjam. (Averna, apricot liqueur, lemon) Favorite, but I like amari. Others have reported good results with Ramazzotti, but I haven't tried this yet.
Charlie Chaplin (Apricot liquer, Sloe gin, lime). Be sure to use good Sloe gin -- Plymouth, Bitter Truth, etc. Adjust lime for your preferred sugar balance. Could also stand up to a little seltzer water for a less intense flavor.
Periodista (dark rum, triple sec, apricot liqueur, lime). It's all about the rum.
Pendennis Cocktail (gin, apricot liqueur, lime, Peychaud's bitters) Easy to like; not challenging.
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Thanks, EvergreenDan. These all sound good. I have Campari and Cynar, but alas no Averna or Ramazzotti. Will have to put both on my Christmas list. I was already considering the Pendennis, but recipes vary from place to place, and I haven't seemed to be able to find the right ratios at home. What's your recipe?
If you are only buying one, I'd start with Ramazzotti. It's probably a bit more versatile than Averna. Worth reading the comments yourself for the Pendennis. My personal variation is to sub Campari for half the apricot liqueur, which yields a festive, interesting drink. The authentic original ingredients are subject to conjecture and best substitution with modern ingredients.
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