Place in a large glass the thinly-cut rind of an orange, or of a tangerine if an orange cannot be obtained. Add a teaspoonful of peach preserve, a large apricot and its crushed kernel. Pour upon the whole a full glass of Brandy and a small spoonful of Kirsch. Let this soak for two hours. Then transfer the mixture into the shaker and add half a glass of White Wine, a glass and half of Gin, and a glass of French Vermouth. Add plenty of ice. Shake and Serve.
The next thing you know about is Sunrise.
Oh for cripes sake, talk about an annoying recipe!
Let’s fix it:
1 apricot, Quartered
1 apricot pit, crushed
2 oz Germain-Robin Fine Alambic Brandy
1 tsp. Clear Creek Kirsch
2 tsp. We Love Jam Blenheim Apricot Jam
Whole Zest of 1 Orange
2 oz Noilly Prat Dry
3 oz Right Gin*
Sparkling Wine (Blanquette de Limoux, Cuvee Berlene 2005)
Method: Combine Apricot, Apricot Pit, Brandy, Kirsch, Jam, and Orange Peel. Let stand for a couple hours. Transfer to a large mixing tin, add the dry vermouth and gin. Ice and shake gently. Double strain into medium size glasses and top up with Sparkling Wine.
Well, at least the recipe, if not the technique, is slightly less annoying.
I increased the jam quotient since I decided to include the sparkling wine. It has a tendency to dry out cocktails more than regular wine would. Suggest shaking gently or even rolling to prevent pulverizing the apricot. You will want to double strain to catch those apricot and fruit pieces. You may need a spoon to encourage the liquid’s passage through the strainer.
With all that work, you would hope that it was at least tasty, and indeed, it is pretty darn tasty.
In fact, the warning, “The next thing you know about is Sunrise,” seemed a bit apt, far more easy drinking than it’s alcohol content would suggest. I would not suggest drinking all “6″ Sunset Cocktails yourself, even if your wife is out of town and you aren’t driving anywhere. You will probably regret it.
*Right Gin was sent to me by a firm promoting the brand.
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.