3/4 oz Fino Sherry (Lustau)
1/2 oz Apricot Liqueur (Rothman & Winter)
1/4 oz Strega
1 dash Angostura Bitters
Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
Two Saturdays ago, I thought about my Mount Pelee that was inspired by John Gertsen's Rhum Agricot and Martin Cate's Abricot Vieux and wondered how I could riff on it. Originally, my mind went to Campari that worked well with apricot in the Intercept, but then I recalled the apricot-Strega duo that succeeded in the Fallen Angel a week prior. I kept the Fino sherry instead of dry vermouth idea from the Campari drink that I had sketched out, and I complemented the Strega with aromatic bitters.
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