[abricot chevalier]

1 1/2 oz Fernando de Castilla Spanish Brandy
1/2 oz Luxardo Apricot Liqueur
1/2 oz Cynar
1/2 oz Lemon Juice
1 dash Angostura Bitters

Shake with ice and strain into a coupe glass.

Two Tuesdays ago, Andrea and I visited bartender Sahil Mehta at Estragon for dinner. For a drink, I spotted one of his previous drink of the day offerings in his notebook, and the combination of apricot, Cynar, and lemon reminded me of the One One Thousand. Sahil was inspired to create a Sidecar variation with more funk by substituting apricot and Cynar in place of the triple sec. For a name, I dubbed this one the Abricot Chevalier (the Apricot Knight) after a 1969 Salvador Dali painting.
The drink began with an apricot aroma darkened slightly by the brandy and the Cynar. Next, lemon and orchard fruit notes filled the sip, and the swallow offered brandy and an Amer Picon-like fruity-bitter flavor with spice on the finish.