Saturday, March 12

Apricot Cocktail

Okay, just one more page of "A's". Time to get my game face on.

Apricot Cocktail:
  • Juice of 1/4 lemon
  • Juice of 1/4 orange
  • 1 1/2 oz. Apricot brandy
  • 1 tsp. gin
Shake and strain into 3 oz. Cocktail glass.

Lots of fruit juice in this one, combined with the apricot brandy, and you get a big, sweet glass of alcoholic goodness. I sometimes wonder if we modern cocktail enthusiasts (read: drunks) give the modern bartenders serving up Appletinis and Chocolate Martinis with a Chocolate-syrup rimmed cocktail glass too much crap for the overt sweetness in their drinks, covering up the alcoholic content with a sickening amount of sugar and fruit juices. But this one is making it happen, all the way from 1935. It's probably a very similar mechanism happening; there are just as many sweet drinks as dryer ones, but tastes weren't tilted towards these kinds of drinks in the early days of drinking. Or maybe they were and we all just try not to talk about it. James Bond just wouldn't have been the same character ordering up a chocolate Martini.

As it is, this drink is just way too sweet. Maybe the products were a bit different in the 30's, but it's awfully overwhelming. I'm still going to finish it, but it tastes like a lot of sugar. On a positive note, the color is dead-on for an apricot, so that's pretty awesome.

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