portfolio ➜ spirits ➜ Fruit Brandy
Blume Marillen Apricot Eau-de-Vie
RECIPES
Alpen Rose
(Lee Edwards)
Stir with ice:
2 oz Dolin Dry Vermouth de Chambéry
1 oz Blume Marillen Apricot Eau-de-Vie
0.25 oz Cocchi Americano Rosa
0.25 oz simple syrup.
Strain into a coupe.
Garnish with a grapefruit peel.
Blume in Highball
Build in highball glass:
1.5 oz Blume Marillen Apricot Eau de Vie
4.5 oz Club Soda
Stir.
Garnish with lemon peel.
Charlie Chaplin
(Embury, The Fine Art of Mixing Drinks)
Shake with ice:
1.5 oz Blume Marillen Apricot Eau-de-Vie
1.5 oz Hayman’s Sloe Gin
0.75 oz lime juice
Double-strain into a coupe.
Czarina
(David Embury, The Art of Mixing Drinks)
Stir with ice:
1.5 oz vodka
0.75 oz Blume Marillen Apricot Eau-de-Vie
0.25 oz Dolin Dry Vermouth de Chambéry
0.25 oz Cocchi Vermouth di Torino ‘Storico’
Strain into a Nick & Nora glass.
Garnish with a lemon twist.
Dark Side of the Cool
Stir with ice:
1.5 oz Comoz Blanc Vermouth de Chambèry
1.5 oz Blume Marillen Apricot Eau-de-Vie
2 dash Angostura bitters
Strain into a coupe.
Garnish with a lemon peel.
Eddie Brown
(adapted from the Savoy Cocktail Book)
Stir with ice:
1.5 oz Hayman’s Old Tom Gin
0.75 oz Cocchi Americano Bianco
0.125 oz Blume Marillen Apricot Eau-de-Vie
2 dash simple syrup
Strain into a coupe.
Garnish with lemon peel.
Fairbanks No. 1
Shake with ice:
0.75 oz Blume Marillen Apricot Eau-de-Vie
0.75 oz Hayman’s Old Tom Gin
0.75 oz Cocchi Americano Bianco
0.125 oz lemon juice
0.125 oz grenadine
0.125 oz simple syrup (1:1)
Double-strain into a coupe.
Garnish with a lemon peel.
Gin Blossom
(Adapted from Julie Reiner, NYC)
Stir with ice:
1.5 oz Hayman’s London Dry Gin
0.75 oz Dolin Blanc Vermouth de Chambéry
0.75 oz Blume Marillen Apricot Eau-de-Vie
2 dashes orange bitters
Strain into a Nick & Nora glass.
Garnish with a lemon peel.
Haus Cosmopolitan
(Lee Edwards)
Shake with ice:
0.75 oz Blume Marillen Apricot Eau-de-Vie
0.75 oz vodka
1.5 oz Dolin Dry Vermouth de Chambéry
0.5 oz lemon juice
0.5 oz Cocchi Americano Rosa
0.25 oz simple syrup
4 dashes Peychaud’s Bitters
Double-strain into a coupe.
Havana Cocktail
Shake with ice:
1.5 oz Blume Marillen Apricot Eau-de-Vie
0.75 oz KRONAN Swedish Punsch
0.5 oz Hayman’s Royal Dock Navy Strength Gin
0.125 oz lemon juice
0.125 oz simple syrup (1:1)
Double-strain into a coupe.
Garnish with a lemon peel.
Imperial Plaza Cocktail
(Chad Solomon, Plaza Hotel, NYC)
Shake with ice:
1 oz Blume Marillen Apricot Eau-de-Vie
0.5 oz honey syrup (2:1)
0.5 oz lemon juice
Double-strain into a coupe.
Top with 3 oz sparkling wine.
Garnish with dried apricot or lemon peel.
Millionaire No. 1
(Savoy Cocktail Book)
Shake with ice:
0.75 oz Hayman’s Sloe Gin
0.75 oz Smith & Cross Traditional Jamaica Rum
0.75 oz Blume Marillen Apricot Eau-de-Vie
0.5 oz lime juice
0.125 oz grenadine
0.125 oz simple syrup (2:1)
Double-strain into a coupe.
Garnish with a lime wheel.
Pendennis Club (Improved)
(Toby Cecchini, The Long Island Bar, NYC)
Shake with ice:
0.75 oz Rothman & Winter Orchard Apricot Liqueur
0.25 oz Blume Marillen Apricot Eau-de-Vie
1 oz lime juice
0.25 oz rich simple syrup
3 dashes Peychaud’s bitters
Strain into a coupe.
Sabertooth
(Julian Cox, Las Vegas, NV)
Muddle 8-12 blueberries in shaker tin, then shake with ice:
1 oz silver cachaça
0.75 oz lime juice
0.75 oz simple syrup
0.5 oz Blume Marillen Apricot Eau-de-Vie
Fine strain over large cube in double rocks glass.
Garnish with lime wheel (optional blueberry).
Self-Starter
(based on a drink in the Savoy Cocktail Book)
Stir with ice:
1.5 oz Hayman’s London Dry Gin
0.25 oz Blume Marillen Apricot Eau-de-Vie
0.25 oz simple syrup (2:1)
Strain into a coupe.
Garnish with grapefruit peel.
Shadow Boxer
(Adapted from Ivy Mix)
Stir with ice:
1.5 oz cachaca
1 oz Aperitivo Mazzura
0.75 oz Cocchi Vermouth di Torino Extra Dry
0.25 oz Blume Marillen Apricot Eau de Vie
0.25 oz grapefruit liqueur
2 dashes peychaud's bitters
Strain into rocks glass over ice.
Garnish with orange peel.
Stone Cooler
Shake with ice:
0.75 oz Averell Damson Gin
0.75 oz Blume Marillen Apricot Eau-de-Vie
0.75 oz Cocchi Americano Bianco
0.5 oz lemon juice
Strain into a coupe.
Top with 1 oz sparkling wine.
Garnish with a lemon peel.