monseigneur special

6/10 Daiquiri Rum (2 oz Flor de Caña Añejo Oro)
2/10 Apricot Brandy (1/2 oz Rothman & Winter)
1/10 Grenadine (1/4 oz)
1/10 Lemon Juice (3/4 oz)

Shake with ice and strain into a cocktail glass; I added a lemon twist.

Two Tuesdays ago, I returned to the 1937 Café Royal Cocktail Book and spotted the Monseigneur Special created by UK Bartender Guild member T. O'Connor. While the name and apricot brandy reminded on of my Instagram friends of the Hotel Nacional Special, I found it more similar to the Cuban Cocktail #6 and the gin-based Bermudian (Mr. Boston renamed that to be the Boston Cocktail). Indeed, there is something about the combination of apricot and grenadine that becomes a new flavor.
The Monseigneur Special bowed the nose with a lemon and apricot aroma. Next, lemon and orchard fruit notes on the sip slid into rum, berry, and nectarine elements on the swallow. Overall, the combination was much more rounded of a flavor than the Periodista which shares a similar drink structure.