Before I Forget (again)

There were a lot of things I wish I’d blogged about in 2007 but never got around to; here’s one of them.

Last summer, while wandering the hallowed halls of eGullet’s Spirits & Cocktails forum, I came across a post in the apricot brandy thread about one of the riffs on the Manhattan / Brooklyn / Red Hook called a Slope. Being located about 3,000 miles from the nearest bar serving one of these things (Flatiron Lounge, in this case), I had to wait until somebody posted a recipe before I could give one a spin for myself.

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. That’s a shame, and I assure you I’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 – 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As I understand from the thread, the Slope was originally made with Marie Brizard ‘Apry’, about a quarter ounce for the drink; not having that readily available in Washington, I’ve substituted the Giffard Abricot du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 I’m still enjoying it, and I needed to scratch something off my “2007 Regrets” 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.

6 Responses to Before I Forget (again)

  1. Paul N says:


    This looks delicious and I have all bu the apricot on hand. Many thanks for all of the great drinks last year, as well as the superb rye series. New Year’s Eve hosting 8 at my place featured two of your blogged drinks: Cocktail al la Louisiane and Blue Moon, as well as a number of Sazeracs (using Saz 18), a number of absinthe drips, a few brandy alexanders and some regrettable fluff like appletinis and cosmopolitans. However, the Louisiane was a crowd favorite for sure. Frankly, after all of that, I could use a slow start for this year. ;-)

  2. Thanks for the shout out!

    It is a mighty fine drink, is it not?

    I have a hard time imagining anyone getting tired of it!

  3. stephen says:

    a great reminder to one of the best cocktails of 2007… i just might have drank more of them than any other one thing…

    never got tired of it… just distracted…

  4. eas says:

    As I’m visiting with Stefan this week, I made this with the Bitter Truth Aromatic Bitters, and that strong note of gentian really adds to this drink. If w/o these bitters, maybe add a dash of Suze or Salers.

  5. Matthew says:

    I was at the Zig Zag a week ago and Murray made me one although he substituted the apricot liquor with St Germain. It was delicious.

  6. Steve says:

    Thanks for the recipe post, Paul. As usual, it was just the ticket, since I was looking for something Brooklyn-ish to enjoy. Substituted Carpano Antica for the Punt e Mes and Zwack Apricot Brandy, and it was de-li-cious.

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