five & dime

1 1/2 oz Gin (Treehouse Hildegard von Bingen)
1/2 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Orgeat
3/4 oz Lemon Juice
2 dash Angostura Bitters
2 dash Orange Bitters (Angostura Orange)

Shake with ice, strain into an old fashioned glass with crushed ice (large ice cube), and garnish with a cherry and orange slice (cherry only). Two Thursdays prior, I spotted the recipe for the Five & Dime in online recipe flashcards for the speakeasy Idlewild and tracked it down on KindredCocktails. The drink was created by Zac Pease at My Friend Duke in New York City, and I first learned of Zac Pease's handiwork with the Aunt Eleanor a few years ago when I found that one on the Bartender's Choice app. The Five & Dime had the apricot, orgeat, lemon juice combination found in classics like the 1930s Yellow Mist and modern drinks like the Apricole Swizzle and Café Racer. Overall, it read like an orchard fruit-enhanced Army & Navy, so I was intrigued. Once mixed, the Five & Dime anted up apricot, almond, and cherry aromas. Next, a creamy orchard fruit and lemon sip flipped into pine, apricot, almond, and clove flavors on the swallow.