Maiden’s Prayer Cocktail (No. 2*)
1/3 Kina Lillet. (3/4 oz Cocchi Americano)
1/3 Dry Gin. (3/4 oz North Shore Distiller’s No. 6)
1/6 Calvados. (1/2 of 3/4 oz Groult Calvados Réserve 3 years old)
1/6 Pricota. (1/2 of 3/4 oz Rothman & Winter Orchard Apricot)
Shake (I stirred) well and strain into cocktail glass.
*On the principle that if at first you don’t succeed, cry, cry again.
According to cocktaildb Pricota was, “Defunct but highly-respected proprietary brand of English apricot-flavored brandy liqueur. Produced by Humphrey Taylor & Co. of London in the late 18th and 19th centuries,” so we’ll use the highly respected R&W Orchard Apricot instead.
Again, even though it is a modern gin, I’ve previously found that the North Shore No. 6 works well with apricot flavors, so I’ve deployed it here.
My bottle of Cocchi Aperitivo Americano, though it has served me well, is nearing a state of tragic emptiness. Here’s hoping someone soon manages to convince the TTB to allow it back into the country.
I’ve found pleasure in the prayers of both of these Maidens and would be hard pressed to pick a favorite. The sweet-tart No. 1 or the bitter-sweet No. 2.
Both are well balanced, witty, and sophisticated young ladies, err… cocktails!
Chuckle, while I appreciate the bloom of sweet-tart youth, I guess I have come to a point in my life where some bitter-sweet experience is more appealing. In cocktails, that is. Right?
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.