Modern Times

1 oz Gin (any classic London Dry-style)
34 oz Apricot liqueur
34 oz Sloe gin, Plymouth
34 oz Lime juice
2 ds Orange bitters, Bitter Truth Orange
2 ds Absinthe (or Herbsaint)
1 twst Lime peel (1 long swath, around the equator)
Shake > Up > Coupe... Express peel over glass, rim & drop before pouring.
For extra-fancy presentation, curl lime peel around pinky into a "rose" shape before dropping into glass.
My attempt at balancing the classic Charlie Chaplin with a dose of gin, borrowing the dashes of orange bitters and absinthe from the Modern Cocktail #2. Now a menu item at Parliament in Dallas, TX.
From other users
  • Surprisingly and bracingly dry. I suspect my apricot liquor (a local small batch number) was not sweet enough? — ☆☆☆
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I used Sipsmith Sloe Gin and

I used Sipsmith Sloe Gin and cut back the apricot liquer to 1/2 ounce.  Loved it, my friend was "not as enamored with it" but i thought it was tart, sweet and delightful!

mako's picture

I'd appreciate a suggestion

I'd appreciate a suggestion for a brand of Apricot liquer. I used Sipsmith for the Sloe Gin and a small batch local number for the apricot. Mine came out too dry but I think a sweet apricot spirit would address that. I added a couple bar spoons of simple and it was much better.

Craig E's picture

Rothman & Winter Orchard

Rothman & Winter Orchard Apricot is the only apricot liqueur I've tried. It's high quality and plenty sweet. (In fact my quest has been the opposite: to find an apricot brandy to try in vintage recipes for which this liqueur is too sweet!)

bevx's picture

I developed this with Luxardo

I developed this with Luxardo Apricot Liqueur. I love it, and find it a bit less sweet (and a tad more complex) than the R&W, though both work great in this drink. Cheers!