Friday, April 27, 2012

hot spring

3/6 Seagram's Rye Whiskey (1 1/2 oz Redemption Rye)
1/6 White Curaçao (1/2 oz Senior Curaçao)
1/6 Pricota (1/2 oz Rothman & Winter Orchard Apricot)
1/6 Lemon Juice (1/2 oz)

Shake with ice and strain into a cocktail glass. I added a lemon twist.
On Wednesday last Week, I spotted the Hot Spring in the Café Royal Cocktail Book, and it reminded me of a rye and lemon Periodista. The Hot Spring began with a lemon and apricot aroma. A citrus sip from the lemon juice and orange liqueur preceded the rye blending into the apricot on the swallow.

No comments: