1 oz Apricot Eau de Vie (Blume Marillen)
1 oz Lime Juice
2 tsp Grand Marnier
1 tsp Grenadine
Shake with ice and strain into a cocktail glass.
After my Jerez Flip at Craigie, I was going to call it a night. However, I have been on a mission lately and asked Tommy whether he had any dry apricot brandy behind the bar since I needed to have a Dulchin in the next few weeks to complete the Anvil's 100 Drink list and I did not want to buy a bottle for just this drink (especially at $35 for a half bottle). The last four bars I asked in did not have it on their shelves, but Tommy claimed that a bottle of Haus Alpenz's Apricot Eau de Vie from Blume Marillen was misdelivered and had showed up earlier that day! What serendipidity, and luckily Tom was game to mix up the recipe which we procured via Andrea's iPhone.
According to David Wondrich, the Dulchin was created for an heir of a New York hardware company who could not drink grain distillates and was getting bored of rum. Pisco, a grape brandy, combined with two other fruit-based spirits, namely dry apricot brandy and Grand Marnier, round out the drink that was created for him. As soon as Tommy was done shaking the drink, he straw-tasted it and did not seem all that pleased with the results. He asked if he should add more "orange" to it. At first I figured it was a commentary about the rounded-ness of the fruit flavor, but what he really was getting at was the sweet to tart balance in the drink being off. I replied that I wanted to experience the drink as the recipe intended it to be.