Tuesday, September 20, 2016


1 oz Old Overholt Rye
3/4 oz Amaro Nonino
3/4 oz Amontillado Sherry
1/2 oz Giffard Apricot Liqueur
1 dash Orinoco Bitters
2 drop Salt Tincture

Stir with ice and strain into a cocktail coupe glass.
Two Tuesdays, Andrea and I desired digestif-style nightcaps after having a large dinner, so we stopped into Backbar on the way home. For a cocktail, I asked bartender Kat Lamper for the Apricottage which was described on their summer whiskey section of the menu as a "comfy cozy summer sipper." Kat also mentioned that the recipe was the handiwork of Josh Cross, and I was drawn to it due to the way apricot works well with amaro and other herbal liqueurs like Swedish Punsch. Once stirred and strained, the Apricottage presented an apricot aroma that gave way to a caramel and grape sip. Next, rye began the swallow that ended with an apricot-dark herbal combination.

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