I got nothin’ for history on this one, but it sure tastes good.
- 2 ounces gin
- 1/2 ounce lemon juice
- 1/4 ounce apricot brandy
- 1/4 ounce simple syrup
- 1 sprig fresh mint
Muddle mint in mixing glass, add ingredients & shake well with ice. Double strain into chilled glass.
The recipe for this relative of the Southside comes from CocktailDB; I found a similar version in David Embury’s The Fine Art of Mixing Drinks, and in the Esquire Drink Book from 1956. These recipes called for 2 1/2 ounces gin, 1 ounce of lemon and quarter-ounce each of the apricot and syrup. This just seems very dry to me, and especially since the first (and second) time I made this drink I used the CocktailDB recipe, I quite enjoyed the result and didn’t see any reason to switch.
One other note on sweetness: for the apricot brandy, I’m using the Giffard Abricot du Roussillon, a product that I think is absolutely fantastic, in no small part because it actually smells and tastes like fresh apricots, and not what a flavor chemist has determined apricots taste like. I believe the Giffard packs less of a sugary punch than does something like a Bols apricot brandy, so I found myself adding just a touch more to this recipe — the matter of a teaspoon or so. If you’re using one of the big-brand apricot brandies, you may wish to adjust the proportions, or even go with the drier Embury/Esquire version. Either way, it’s worth the exploration.
Could be a new favorite.