1 Dash Angostura Bitters.
1 Dash Orange Juice.
1/3 Apricot Brandy. (3/4 oz Brizard Apry)
2/3 Dry Gin. (1 1/2 oz Plymouth Gin)
Shake well and strain into cocktail glass Add a cherry (Toschi Amarena Cherry) and squeeze orange peel on top.
Very mellifluous: has a fine and rapid action: for morning work.
With such a positive description, I had high hopes for this one. I went with a relatively soft, fruit friendly gin with the Plymouth and hoped for the best.
I dunno, not sure if it is the gin choice, or the sad deserted 5 year old bottle of Brizard Apry, but I really wasn’t feeling this. Funny, I think Brizard Apry was one of my first great ingredient quests, predating the Savoy Project. Just as I started looking for a bottle, it disappeared from the shelves. I must have bothered the liquor store manager for 6 months before it finally became available again.
The Spencer is just kind of bland and sweet. Maybe a more generous hand with the bitters? Or perhaps the Rothman & Winter Orchard Apricot would be an improvement. I have had very good luck with it in the past. Unfortunately, I need a new bottle.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.