1⁄4 oz Falernum, Velvet Falernum
1⁄4 oz Apricot liqueur, Marie Brizard
3⁄4 oz Lime juice
1⁄4 oz Cane syrup
Instructions
Shake with ice, strain. No garnish
Notes
Let stand one ounce of szechuan peppercorns in one liter of Plymouth gin for 35 min at room temperature, stirring occasionally, then strain.
Cocktail summary
Created by
Jessica Gonzalez, Death & Co, New York City
Year
2009
Is an
authentic recipe
Reference
Death & Co cocktail book, p 159
Gin, Falernum, Apricot liqueur, Lime juice, Cane syrup
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic
4.625
8