juniper #3

1 oz Barrel-aged Gin (Seagram's)
3/4 oz Rothman & Winter Apricot Liqueur
1/2 oz Campari
3/4 oz Lemon Juice
1 pinch Salt

Shake with ice and strain into a double old fashioned glass.

Two Sundays ago, I ventured into Brad Parson's Amaro book for a drink idea. There, I gravitated toward the Juniper #3 by John deBary of Manhattan's Momofuku Ssämbar. The gin, apricot, Campari, and lemon reminded me of the St. Botolph Club and the pinch of salt in the mix made me think of the Absent Stars. deBary described the Juniper #3 as, "It tasted like someone was making a Whiskey Sour and a Negroni at the same time and accidentally poured them into the same glass." The gin I used was only lightly barrel aged, so it would not fully offer up the whiskey-like note in that description though.
The Juniper #3 gave forth an apricot, orange, and floral aroma that led into a lemon and orchard fruit sip. Next, the swallow shared juniper, apricot, orange, and herbal flavors, and overall, the balance was rather on the dry side here.