1/3 jigger Brandy (3/4 oz Foret)
1/3 jigger Apricot Liqueur (3/4 oz Rothman & Winter)
1 spoon Lime Juice (3/8 oz)
Shake with ice and strain into a cocktail glass.
Two Wednesdays ago, we began the cocktail hour with a drink I spotted in the 1940 The How and When called the Grand Slam Cocktail #2. The first Grand Slam is better recorded in the drink literature and consists of Swedish Punsch with a mix of vermouths; this second Grand Slam comes in as a cross between a Pendennis and an Embassy Club. Moreover, the split spirits base of brandy and gin always reminds me of the Suffering Bastard (although there are gin and whiskey versions as well).