Apricot Cocktail (Sweet)
Dilute a teaspoonful of apricot jam (1/2 teaspoon Bonne Maman Apricot Jam) in a glass of Abricotine (1 oz Vedrenne Liqueur de Abricot). Add a teaspoonful of Peach Bitters (1/2 teaspoon Fee’s Peach Bitters), slightly less than two glasses of Gin (2 oz Beefeater’s Gin) and 2 1/2 glasses of French Vermouth (2 1/2 oz French Vermouth). Place this mixture in a shaker and put it on the ice to cool (in the freezer). When quite cold pour in two or three glasses of crushed ice and shake well. Strain into cocktail glass.
The amounts in the parenthesis are for 2 relatively modern size drinks instead of 6 tiny 1930s era drinks.
More odd instructions, to be sure. And everyone thinks pre-prohibition cocktails are easy! A pleasant enough result, however. The Sweet version of the Apricot cocktail is definitely an after dinner drink, but it nicely highlights the nutty flavor of the apricot liqueur.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.