Angel Face

(Savoy Cocktail Book)

Stir with ice:

1 oz Hayman’s London Dry Gin

1 oz Calvados

1 oz Rothman & Winter Orchard Apricot Liqueur

Strain into a coupe.

Garnish with an orange twist.

Apricot Beer Collins

Shake with ice:

0.5 oz Hayman’s Old Tom Gin

0.5 oz Rothman & Winter Orchard Apricot Liqueur

0.5 oz lemon juice

Strain into a collins glass.

Top with 6 oz wheat beer.

Garnish with a lemon peel or dried apricot.

Apricot Flip

(John Deragon, PDT, New York City)

Dry shake:

2 oz cognac

0.75 oz Rothman & Winter Orchard Apricot Liqueur

0.5 oz simple syrup

1 egg

Shake again with ice:

Strain into a coupe.

Garnish with grated nutmeg.

Aquitania

(David Embury, The Fine Art of Mixing Drinks)

Shake with ice:

2 oz Hayman’s London Dry Gin

0.5 oz Rothman & Winter Orchard Apricot Liqueur

0.5 oz lime juice

0.25 oz simple syrup (1:1)

Strain into a coupe.

Garnish with lemon peel.

The Beachbum

(John Deragon, PDT, New York City)

Shake with ice:

1 oz The Scarlet Ibis Trinidad Rum

1 oz light rum

0.5 oz Rothman & Winter Orchard Apricot Liqueur

1 oz pineapple juice

0.75 oz lime juice

0.5 oz orgeat syrup

Double-strain into a tiki mug.

Fill with crushed ice.

Garnish with pineapple leaves, cherries, and a lime wheel.

Beer Sangria

(Adapted from a drink at Trina’s Starlite Lounge, Cambridge, MA)

Shake with ice:

1.5 oz apple brandy

1.5 oz Timbal Vermut de Reus Sweet Red

1 oz Rothman & Winter Orchard Apricot Liqueur

2 oz orange juice

1 oz lemon juice

1 oz simple syrup

Strain into a pitcher.

Top with 24 oz witbier.

Garnish with orange slices.

Champagne Supernova

Build in a flute:

0.25 oz Elisir Novasalus

0.5 oz Rothman & Winter Orchard Apricot Liqueur

4 oz Cocchi Asti DOCG or other sweet sparkling wine

Garnish with a grapefruit peel.

Claridge Cocktail

Stir with ice:

1 oz Hayman’s London Dry Gin

1 oz Cocchi Vermouth di Torino Extra Dry

0.5 oz Rothman & Winter Orchard Apricot Liqueur

0.25 oz Pierre Ferrand Dry Curaçao

1 dash orange bitters

Strain into a coupe.

 

Copper Penny

(Adapted from Jeffrey Morgenthaler, Portland, OR)

Stir with ice:

0.75 oz Etter Pear Williams Eau-de-Vie

0.75 oz rye whiskey

0.75 oz Cocchi Dopo Teatro Vermouth Amaro

0.25 oz Rothman & Winter Orchard Apricot Liqueur

1 dash Angostura Bitters

Strain into double rocks glass with ice.

Garnish with lemon peel.

Empire

(Savoy Cocktail Book)

Stir with ice:

1.5 oz Hayman's London Dry Gin

0.75 oz Calvados

0.75 oz Rothman & Winter Orchard Apricot Liqueur

Strain into a coupe.

Garnish with a lemon peel.

Flor de Jerez

(Joaquìn Simò, NYC)

Shake with ice:

1.5 oz amontillado sherry

0.5 oz Smith & Cross Traditional Jamaica Rum

0.25 oz Rothman & Winter Orchard Apricot Liqueur

0.75 oz lemon juice

0.5 oz rich simple syrup

1 dash Angostura Bitters

Double strain into a coupe.

Fort Point

(Erik Adkins, San Francisco)

Stir with ice:

2 oz rye whiskey

0.75 oz Cocchi Barolo Chinato

0.5 oz Rothman & Winter Orchard Apricot Liqueur

Strain into a coupe.

Garnish with lemon peel.

 

Hail Mary

(Adapted from Ivy Mix)

Shake with ice:

1 oz blanco tequila

0.75 oz Salers Gentian Apéritif

0.5 oz lemon juice

0.5 oz rich syrup

0.25 oz Etter Raspberry Eau-de-Vie

0.25 oz Rothman & Winter Orchard Apricot Liqueur

1 dash Regan’s Orange Bitters

3 dashes Peychaud's Bitters

Fine strain into cocktail coupe.

Add 2 oz cava.

Garnish with grapefruit peel.

Hotel Nacional

Shake with ice:

2 oz aged rum

0.5 oz Rothman & Winter Orchard Apricot Liqueur

0.75 oz pineapple juice

0.25 oz simple syrup

0.25 oz lime juice

Fine strain into cocktail glass.

Garnish with lime wheel.

Improved Culross

Shake with ice:

0.75 oz Rothman & Winter Orchard Apricot

0.75 oz white rhum agricole

0.5 oz Cocchi Americano Bianco

0.5 oz lemon juice

Double-strain into a coupe.

Katinka

(David Embury, The Fine Art of Mixing Drinks)

Shake with ice:

2 oz vodka

0.5 oz Rothman & Winter Orchard Apricot Liqueur

0.5 oz lime juice

Strain into a coupe.

Pat’s Old Friend

(adapted from the Pat’s Special, Savoy Cocktail Book)

Prepare a double rocks glass rinsed with Rothman & Winter Orchard Apricot Liqueur.

Stir with ice:

1 oz Bonal Gentiane-Quina

1 oz Hayman’s Old Tom Gin

1 oz Mas Peyre Rancio Sec “Le Démon de Midi”

0.125 oz grenadine

Strain into the prepared glass.

Garnish with an orange peel.

 

Pendennis Club (Improved)

(Toby Cecchini, 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.

Pendennis Club

Shake with ice:

2 oz Hayman’s London Dry Gin

1 oz Rothman & Winter Orchard Apricot Liqueur

0.75 oz lime juice

3 dashes Peychaud’s Bitters

Strain into a coupe.

Garnish with lemon peel.

 

Repossession

(Leo Robitschek, Nomad Hotel)

Shake with ice:

1 oz reposado tequila

0.75 oz amontillado sherry

0.5 oz Rothman & Winter Orchard Apricot Liqueur

0.5 oz lemon juice

0.25 oz rich simple syrup

Double strain into a coupe.

Finish with a mezcal float.

Resolute

(Savoy Cocktail Book)

Shake with ice:

1.5 oz Hayman’s Old Tom Gin

0.5 oz Rothman & Winter Orchard Apricot Liqueur

0.5 oz lemon juice

0.5 oz simple syrup (1:1)

Double-strain into a coupe.

Garnish with a lemon peel.

Seeds and Skins

Build in a rocks glass filled with ice:

1 oz aquavit

1 oz Rothman & Winter Orchard Apricot

1 oz Mattei Cap Corse Rouge

Garnish with a lemon peel.

 

Seersucker No. 2

(Spencer Jansen, Little Rock, Arkansas)

Prepare a double rocks glass rinsed with Cocchi Americano Bianco.

Stir with ice:

2 oz bourbon

0.5 oz Rothman & Winter Orchard Apricot Liqueur

0.5 oz Aperitivo Cappelletti

Strain into the prepared glass.

Garnish with a lemon twist (discard the peel).

To The Sun

Shake with ice:

1.5 oz Smith & Cross Traditional Jamaica Rum

0.5 oz Rothman & Winter Orchard Apricot Liqueur

0.5 oz John D. Taylor’s Velvet Falernum

0.75 oz lime juice

1 dash Angostura Bitters

Strain into a coupe.

Garnish with a lime wheel.

 

Toro Blanco

(Lee Edwards)

Shake with ice:

1 oz reposado tequila

0.75 oz Dolin Blanc Vermouth de Chambéry

0.33 oz Rothman & Winter Orchard Apricot Liqueur

0.75 oz lemon juice

0.125 oz simple syrup (1:1)

Double-strain into a coupe.

Garnish with grapefruit peel.

 

Ultimate Apricot Margarita

Prepare a double rocks glass half-rimmed with salt and filled with ice.

Combine in a shaker:

1.75 oz blanco tequila

1.25 oz Rothman & Winter Orchard Apricot Liqueur

0.75 oz lime juice

Shake with ice.

Double-strain into the prepared glass.

Garnish with a half-apricot, sprinkled with chili salt.