2 1/2 oz Citadelle Gin (Bombay Dry)
1/2 oz Rothman & Winter Apricot Liqueur
1/4 oz Demerara Syrup
1 dash Angostura Bitters
8 leaf Mint
Build in a Julep cup, rub the mint along the sides of the cup, fill with crushed ice, and mix. Top with crushed ice, garnish with mint sprigs, and add a straw. The ingredient list is how I made it at work the day before, and the parenthetical ingredients are how I made it at home the next night.
Не знаю, почему, но гадость
1 oz Square One Botanicals.
1/2 oz Lillet Blanc
1/2 oz Dubbonet Rouge
1/2 oz Orange Juice
1/4 oz Apricot Liqueur (Rothman and Winter Orchard Apricot).
Shake with ice and strain into a cocktail glass. Add 2 drops of rosewater to top of drink and serve.
1 1/2 oz Añejo Tequila (Cimarron Reposado)
1/2 oz Aged Rum (Privateer Navy Yard)
3/4 oz Sweet Vermouth (Cocchi)
1/4 oz Apricot Liqueur (Combier)
2 dash Angostura Bitters
Stir with ice and strain into a rocks glass with a large ice cube.
Отлично и настоятельно рекомендовано!
50% Gin (1 1/2 oz Beefeater)
50% Dry Vermouth (1 1/2 oz Noilly Prat)
1 dash Apricot Brandy (1/4 oz Rothman & Winter)
Stir with ice and strain into a cocktail glass; I added an orange twist.
Средненько, не мой тип
1 jigger Rye Whiskey (1 1/2 oz Rittenhouse Bonded)
1/2 jigger Brandy (3/4 oz Pierre Ferrand Ambre Cognac)
1/2 jigger Apricot Brandy (1/2 oz Rothman & Winter Liqueur)
Juice 1/4 Lemon (1/2 oz)
(1 bsp Simple Syrup added for balance)
Shake with ice, strain into an old fashioned glass with cracked ice (coupe with no ice), and garnish with a lemon twist.
Немного скучно и крепко, но достаточно питко
Doctor-surger Bar 