From Patrick Gavin Duffy’s The Official Mixer’s Manual (what makes it official I don’t know) comes this drink, another blend of gin and apricot brandy, although here in equal proportions as opposed to the 2:1 ration that’s so common in these old cocktail guides. Duffy’s book, published in 1934, in large part rips off the earlier Savoy Cocktail Book – but this beverage does not appear in Craddock’s volume. It does appear in Hugo Ensslin’s 1917 Recipes for Mixed Drinks, which is pretty much the last pre-Prohibition bartender’s guide to make it to press – and that is probably where Duffy got it, although there it appears with the juice of half a lime, whereas Duffy calls for a full lime.
1/3 apricot brandy
1/3 French vermouth
The juice of one lime
Combine ingredients in a shaker with ice; shake and strain into a chilled cocktail glass.
I used one ounce of the three liquors – it seemed perfect, but if you’ve got a very small lime, maybe go with 3/4 oz.
This is one of those cocktails that achieves the perfect balance between sour and sweet. The gin and apricot are up front, but as the drink works its way to the back of your mouth, the lime comes to the fore, and lingers afterward along with the vermouth. Truly a wonderful cocktail, albeit one with a rather unfortunate name, at least to modern ears. Five livers.