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

0.75 oz rye whiskey

0.75 oz Cocchi Dopo Teatro

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 of Angostura Bitters

Double strain into a coupe.

Fort Point

(Erik Adkins, Heaven’s Dog, 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 Gentiane

0.5 oz lemon juice

0.5 oz rich syrup

0.25 oz Etter Raspberry

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

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, 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.

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.

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 Rouge

Garnish with a lemon peel.

 

Seersucker No. 2

(Spencer Jansen, Capital Bar & Grill, 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, Local Lime, Little Rock, Arkansas)

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.