Friday, March 31, 2017


1 oz Cuban White Rum (Privateer Silver)
1/2 oz Gin (Beefeater)
1/2 oz Apricot Liqueur (Rothman & Winter)
1 dash Lemon Juice (1/2 oz)

Shake with ice and strain into a cocktail glass.

For a nightcap two Friday nights ago, I reached for my 1948 edition of the 1947 Trader Vic's Bartender's Guide. There, I paused on the Gradeal that appeared like a Culross with the Lillet swapped for gin. The pairing of gin and rum as split base spirits seemed a little unusual, but they were compatible in the Sirius, Small Dinger, and other drinks.
The Gradeal began with an apricot aroma tinged with a hint of pine. Next, a dry apricot and lemon sip led into rum, juniper, and citrus flavors on the swallow. Perhaps a dash of simple syrup might have balanced this drink a bit better for my palate.

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