3/6 Seagram's Rye Whiskey (1 1/2 oz Redemption Rye)
1/6 White Curaçao (1/2 oz Senior Curaçao)
1/6 Pricota (1/2 oz Rothman & Winter Orchard Apricot)
1/6 Lemon Juice (1/2 oz)
Shake with ice and strain into a cocktail glass. I added a lemon twist.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvxwcDmXNaJpk4f2HPnPOhV-3pdCxWYkkwSo69c9SDgWhCma5_IJgQ0KGHjfaNrDNPWuwBYkIYf0B2LrRFuI1AXfaNFwqaybYFovvhyn5ZEqg6AHsBAFk9-k-at-FnzXPbXV-G0k9m7A/s320/hotspring195.jpg)
On Wednesday last Week, I spotted the Hot Spring in the
Café Royal Cocktail Book, and it reminded me of a rye and lemon
Periodista. The Hot Spring began with a lemon and apricot aroma. A citrus sip from the lemon juice and orange liqueur preceded the rye blending into the apricot on the swallow.
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