There were a lot of things I wish Iâ€™d blogged about in 2007 but never got around to; hereâ€™s one of them.
Last summer, while wandering the hallowed halls of eGulletâ€™s Spirits & Cocktails forum, I came across a post in the apricot brandy thread about one of the riffs on the
Fortunately, the recipe was posted — several times, with variations, even in a Mixology Monday thread (thanks, Erik!) — and I wound up enjoying a really tasty cocktail that I absolutely meant to blog about, but always, always forgot when I sat down at the keyboard. Thatâ€™s a shame, and I assure you Iâ€™m hanging my head right now. The Slope is a fantastically enjoyable cocktail; the apricot and Punt e Mes join together in a curiously engaging match of bitter and sweet, while the rye â€“ well, it just keeps the whole thing driving along (Flatiron suggests Rittenhouse bonded, always a wise choice, but Erik recommended Pikesville Supreme, which also gave great results).
As I understand from the thread, the Slope was originally made with Marie Brizard â€˜Apryâ€™, about a quarter ounce for the drink; not having that readily available in Washington, Iâ€™ve substituted the Giffard Abricot du Roussillon in the same amount, with excellent results, as well as the Rothman & Winter Orchard Apricot, which also makes for a great drink. As Erik helpfully pointed out, the Rothman & Winter is drier than other liqueurs, so increasing the proportion is advised; I use equal parts R&W and Punt E Mes, and have no complaints.
All the New Yorkers and eGulleteers who stop by here probably got tired of drinking these six months ago, but Iâ€™m still enjoying it, and I needed to scratch something off my â€œ2007 Regretsâ€ list before we got too far into the new year. Consider it scratched.
Slope (a hybrid of recipes from eGullet)
- 2 ounces rye whiskey
- 3/4 ounce Punt e Mes
- 1/4 ounce apricot liqueur (increase if using a drier product like Rothman & Winter)
- Dash Angostura bitters
Stir ingredients well with ice and strain into chilled cocktail glass.