1/2 oz Benedictine
1/2 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Lemon Juice
1 Egg White
Shake once without and once with ice. Strain into a cocktail glass and garnish with peach bitters (5 drops Fee's).
Later after returning home from the Independent, it was the domestic version of the cocktail hour. A drink that caught my eye that night from Gary Regan's Gin Compendium was the Mayfair Sour which was created by Xavier Herit of Daniel in New York City. The pairing of Benedictine with a fruit liqueur and citrus reminded me of the Honeymoon Cocktail, but then I also spotted the Silk Road Sour from the same gin book. The Mayfair Sour added to the formula egg white and a bitters garnish to the meringue froth.