Cuban Cocktail (No. 2)

Cuban Cocktail (No. 2)

The Juice of 1/2 Lime or ΒΌ 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.

Liqueur Line UP

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.

Vedrenne Apricot

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.

R&W Apricot

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.

Homemade Apricot

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.

Apricot Cocktails

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.

2 thoughts on “Cuban Cocktail (No. 2)

  1. Did you use fresh apricots or dried in your homemade version? I have never made apricot liqueur but for apricot icing a puree of dried apricots gives a much more intense flavor than fresh. If you care to do a comparison in a Darb (1 part gin, dry vermouth, apricot brandy & .5 part lemon juice), I’d be interested in your preference.

  2. Caroline, they were fresh apricots. You may be right about trying dried, as I’ve seen some recipes like that. Though, when I’ve tried dried items before, I haven’t found a lot of flavor transfer between them and alcohol. I think you might need to re-hydrate them slightly to get any sort of real action going between the apricots and the alcohol.

    Indeed, the Darb will be coming up shortly, not to mention the Culross and Dolly O’Dare.

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