1 oz Apricot eau-de-vie, Blume Marillen
3⁄4 oz Lemon juice
3⁄4 oz Orgeat, Small Hand Foods
1⁄4 oz Crème de Noyaux (or amaretto)

Shake, strain over crushed ice, garnish with fruit in season, serve with straws.

Cocktail summary
Created by
Rafa García Febles, NYC.
Is the
author's original creation
Not yet rated
4 stars
(9 ratings)
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From other users
  • Almost unbearably sweet out of the gate. I used Tempus Fugit Noyaux and Liber Orgeat. Added 2 ds Jerry Thomas and 1 ds Black Walnut bittters to add enough bitter/depth to be drinkable.
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I used Educated Barfly's orgeat recipe and it was too sweet to me too. Upped the lemon juice to 1 oz and used 2 dashes of bitters. Nice texture and flavor overall!