Wednesday, July 17, 2013


1/2 Booth's Dry Gin (1 1/2 oz Wire Works)
1/4 Dry Sherry (3/4 oz Lustau Dry Oloroso)
1/8 Bols Dry Curaçao (3/8 oz Pierre Ferrand)
1/8 Apricot Syrup (3/8 oz Rothman & Winter Orchard Apricot Liqueur)

Stir with ice and strain into a cocktail glass. I added a lemon twist.
Two Thursdays ago, I was flipping through the Café Royal Cocktail Book and spotted the Dot Cocktail. I had neglected this recipe for I lack and have never made apricot syrup; however, that night, I felt that apricot liqueur would work quite well as a substitute. Once mixed, the lemon oils brightened a candied fruit note on the nose. A slightly sweet grape sip led into a gin and nutty sherry swallow with a lingering orange-apricot finish.

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