Fifth Avenue Cocktail
1/3 Crème de Cacao. (Mozart Black Chocolate Liqueur)
1/3 Apricot Brandy. (Rothman & Winter Orchard Apricot)
1/3 Sweet Cream.
Use liqueur glass and pour carefully, so that ingredients do not mix.
This was actually pretty yummy, as these sorts of things go. But, then, I enjoy drinking the R&W Orchard Apricot straight. So, no problem there. Heck, I’d probably have it with my toast in the morning, or on my pancakes, if I didn’t have a pesky job to go to.
I got the Mozart Black Chocolate liqueur a while ago and have failed in my imagination to find uses for it. This was really pretty good. Certainly beats the heck out of Bols Creme de Cacao. I’m just glad that the specific gravities worked out between the two liqueurs.
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.