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:

2 oz Hayman’s London Dry Gin

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

1 oz Cocchi Americano Bianco

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.