Apricot Cooler


Apricot Cooler
The Juice of 1/2 Lemon or 1 Lime. (Juice of 1/2 Lemon and 1/2 Lime)
2 Dashes Grenadine. (1 teaspoon Small Hand Foods Grenadine)
1 Liqueur Glass Apricot Brandy. (1 1/2 oz Brizard Apry Apricot Liqueur)
Shake well, strain into long tumbler and fill with soda water.

My dependence on Hugo Ensslin continues into the next section. The Apricot Cooler appears to come from his influential 1916 cocktail book, “Recipes for Mixed Drinks”. In it, he gives the recipe as:

Juice of ½ Lemon; Juice of ½ Lime; 2 dashes Grenadine Syrup; ½ Drink Apricot Brandy. Shake in a mixing glass with cracked ice, strain into a Collins glass, add a cube of ice and fill up with Club Soda.

And as with most of the Fizzes, while the Savoy Cocktail book calls for, “Juice of 1/2 Lemon OR 1 Lime”, Ensslin calls for “Juice of 1/2 Lemon AND 1/2 Lime”.

In the case of the Apricot Cooler, the additional citrus doesn’t do much to moderate the rather soda-pop-esque nature of the Apricot Cooler. The way this tastes, the Apricot Cooler would not be at all out of place on the shelf with the various Bartles & Jaymes flavored beverages.

This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.

2 thoughts on “Apricot Cooler

  1. Erik-

    I would think that a true apricot brandy or eau de vie would be a lot less Bartles & James and a lot more appealing as a cocktail.

    Thanks for your support. ;)


    • Al, While it is true that there are a handful of historic cocktails which we suspect meant actual Apricot Eau-de-Vie when they call for “Apricot Brandy”, this is almost never the case. Eau-de-Vies are rarely used in cocktails, presumably due to their relatively high cost. Thus, when you see a recipe calling for Cherry or Apricot Brandy, it almost always means Cherry or Apricot Liqueur.

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