Havana Cocktail

Here’s a cocktail calling for “Apricot Brandy”.  Apricot Brandy is one of those elusive ingredients, where you never quite know if they are calling for an Apricot liqueur or an Apricot Eau-de-Vie.  To cover my bases, I made it both ways.

Havana Cocktail

1 Dash Lemon Juice.
1/4 Dry Gin. (1/2 oz Northshore Distillers #6)
1/4 Swedish Punch. (1/2 oz Swedish Punch, homemade)
1/2 Apricot Brandy. (1 oz R&W Orchard Apricot)

Shake (stir, please) well and strain into cocktail glass. (Lemon Peel.)

Not undrinkably sweet, but pretty darn close. And what are those Cubans doing with Gin, Swedish Punch, and Apricot Brandy?

Havana Cocktail

1 Dash Lemon Juice.
1/4 Dry Gin. (1/2 oz Northshore Distillers #6)
1/4 Swedish Punch. (1/2 oz Swedish Punch, homemade)
1/2 Apricot Brandy. (1 oz Haus Alpenz Marillen Apricot Eau-de-Vie)

Shake (stir, please) well and strain into cocktail glass.

With a dash of bitters, this would be absolutely delicious.

The amazing thing is how the Swedish Punch dominates the first cocktail, and the second tastes of nothing but Apricot.

I think it is unlikely that Apricot Eau-de-Vie was intended here, especially since the upcoming Hesitation is a nearly identical recipe with 3/4 Swedish Punch instead of the Apricot and Swedish punch. However, making it with Eau-de-Vie is worth a shot, if you’ve got it in the house. Very tasty.

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.

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