café racer

1 1/2 oz Park VS Cognac (Du Peyrat Selection)
3/4 oz Lemon Juice
1/2 oz Orgeat
1/4 oz Giffard Apricot Liqueur (Rothman & Winter)
2 dash Angostura Bitters

Shake with ice, strain into a coupe glass, and garnish with a dried apricot on a pick.Two Fridays ago, I spotted the Bar & Restaurant News article on brandy where my Algiers Point was published. Amongst the other recipes, the Café Racer by Jesse Cyr at Heritage Steak & Whiskey in Woodmere, Ohio, stood out. The name most likely refers to a sports motorcycle style popular with British riders in the early 1960s. I was drawn in for the combination of apricot liqueur and orgeat dates back to at least 1937 via the Yellow Mist and appears in several tropical-style drinks like the East Somerville Sour, Lightning Swords of Death, and Apricole Swizzle. Here, the Café Racer showcased a nutty, earthy, apricot, and allspice aroma. Next, a creamy lemon sip sped into brandy, apricot, almond, and clove flavors on the swallow.