Cuban Cocktail (No. 2)
The Juice of 1/2 Lime or ¼ Lemon. (Juice 1/4 Lemon)
1/3 Apricot Brandy. (3/4 oz Apricot liqueur)
2/3 Brandy. (1 1/2 oz Maison Surrenne Petite Champagne Cognac)
Shake well and strain into cocktail glass.
I thought I would take this opportunity to do a bit of an Apricot liqueur taste off.
From left to right we have Brizard Apry, Vedrenne Liqueur de Abricot, Rothman & Winter Orchard Apricot, and homemade.
First we tried the Brizard Apry. I’m not all that familiar with the Brizard Apry, only having used it a couple times now. Every time I’m struck by the cherry scent and flavor. Not quite sure what that is about. Reminds me a bit of Apricot flavored candies.
Sigh, the Vedrenne Apricot liqueur reminds me of Apricot pancake syrup. There is am almost maple-ish flavor there, and that of concentrated dried apricots.
Again struck by the fresh apricot smell of the Orchard Apricot. Mrs. Underhill actually thought this cocktail seemed a bit sweeter than the Brizard cocktail. Again, though, a stronger flavor of fresh apricot, rather than apricot-cherry-almond candy.
My homemade apricot liqueur was one of the first that convinced me that, in some cases, commercial producers can often do a much better job than I. Very little apricot flavor despite it being a whole fruit infusion.
Not sure what this means; but, the Apry and the Vedrenne cocktails were foamier than those made with the R&W and homemade liqueurs.
Cocktail itself is all right. The flavors didn’t really compel me to finish any of the 4 versions; but, I didn’t resent tasting it. Not entirely convinced by the Maison Surenne as a mixing brandy. I think something with a few more teeth might make for more interesting cocktails. Maybe investigate some of the more reasonable Armagnac.
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.