forty eight

1 1/2 oz Gin (Beefeater)
1/2 oz Dry Vermouth (Noilly Prat)
1/2 oz Apricot Brandy (Rothman & Winter)
1/2 oz Orange Curaçao (Senior Curaçao)
1 oz Lemon Juice

Shake with ice and strain into a cocktail glass. I garnished with a lemon twist.

For a nightcap last Sunday, I found the Forty Eight in the Big Bartender's Book. The book's curators discovered it in the UKBG Guide to Drinks from 1953 and provided the history that it was created by Bart Nutt in 1948. The recipe reminded me of a gin and lemon instead of rum and lime Periodista so I was a bit intrigued.
The Forty Eight began with a lemony and gin aroma that proceeded into a slightly tart citrussy sip. The swallow showcased the apricot flavors along with additional lemon notes, and the drink finished with the gin and vermouth botanicals. Over time, the flavor balance became more lemony and herbal as the drink warmed up. With the dry vermouth, the Forty Eight reminded me more of a cross between a Claridge and a Darb instead of variation on the Periodista.