1/2 Port Wine. (1 oz Warre’s Warrior Port)
1/2 Apricot Brandy. (1 oz Blumme Marillen Apricot Eau-de-Vie)
Shake (I stirred) well and strain into cocktail glass.
I, uh, suppose I really should have made this with Apricot Liqueur. But that just sounded, well, like pancake syrup, and it was not yet dinner time when I made this cocktail.
So sue me, I swapped in Apricot Eau-de-Vie instead of liqueur.
Monty* doesn’t approve of all this attention going to cocktails instead of him, but he approves of the choice.
*You can blame the gratuitous dog photo on paystyle…
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.