1 oz Pierre Ferrand Cognac 1 oz Rothman & Winter Orchard Apricot Liqueur 1/2 oz Lime Juice 1/2 oz Lemon Juice
Shake with ice and strain into a cocktail glass rimmed with sugar (edge wetted by lemon wedge).
On Sunday a week and a half ago, Andrea and I went over to Green Street where Derric Crothers was tending bar. The drink I chose off of the large A-to-Z cocktail list was the Cuban Cocktail No. 2 which surprisingly uses brandy as its base spirit instead of rum. I believe that the Cuban Cocktail No. 1 is the rum drink one would expect from the name and is akin to a lemon instead of lime Daiquiri. In the Cuban Cocktail No. 2, Green Street handled the lemon or lime juice option in some of the recipes I have seen by splitting the difference and adding an equal part of both. On the nose, lemon and Cognac aromas jumped out first, and then the apricot began to dominate over time. While I am not a big fan of sugared rims in most drinks, this one helped to cut the crisp citrus sip as needed. Apricot pervaded the flavor from the sip to the swallow, but surprisingly, it did not overwhelm the drink. Lastly, the Cognac matched the other fruit-derived ingredients of the drink and was detectable on the swallow.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.