Apricot Fix

1 oz Apricot eau-de-vie, Blume Marillen
1 oz Cognac, Pierre Ferrand 1840
3⁄4 oz Lemon juice
3⁄4 oz Orgeat, Small Hand Foods
1⁄4 oz Crème de Noyaux (or amaretto)
1 ds Bitters, Angostura
Instructions

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

Cocktail summary
Created by
Rafa García Febles, NYC.
Year
2014
Is the
author's original creation
Curator
Not yet rated
Average
4 stars
(9 ratings)
YieldsDrink
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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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Comments

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!