Apricot Cocktail

Many times in making cocktails, just as in life, the simpler the better. Such is the case with the delightful Apricot Cocktail. Originally found in the Fine Art of Mixing Drinks by David Embury,this cocktails three ingredients stirred with ice offer up beautiful aroma and nuanced flavor. Floral, fruity and even herbaceous, the Apricot Cocktail is a classic to be savored.


Stir with ice.

Serve up.


jellydonut 9 Aug 2011
1:29 pm

What a Bitter Truth commercial.

Not that I mind, I like TBT. ^_^

Alan 14 Aug 2011
3:58 pm

I got the Bitter Truth “Bitters Travellers” set for a present. Their aromatic bitters is amazing in an Old Fashioned. I have tried both the creole and celery bitters in a Daiquiri believe it or not and thought the latter went quite well with it.

jellydonut 14 Aug 2011
4:04 pm

I have the same kit! I feel like a child with a chemistry set with those little bottles.

I’ve tried them all, but I am still scared of the celery bitters. They smell like spiced vegetables, I just can’t see them going in anything but a bloody mary. :c

TheBalch 28 Jan 2012
6:49 am

Hi Mr. Hess!

Sorry for jumping back and forth from old to new videos like this, but I try to post questions on the most appropriate episodes.

I recently received an edition of Embury’s book (with an introduction that you penned, incidentally,) and I had a question about some of his preferred ratios. His recommended Martini recipe is a good example: he calls for 7 parts gin to 1 part dry vermouth. I figured I could do 1 & 3/4 oz. of gin and 1/4 oz. of vermouth, but that’s still a lot of booze. I’d like to be able to explore his recipes without getting totally obliterated on a daily basis. Do you have a rule of thumb when you’re utilizing recipes like this? Sometimes it seems like he’s setting you up to make a pitcher of one cocktail for four people!

Robert Hess 28 Jan 2012
10:03 am

Embury’s ratios can indeed be stiff! Take his sidecar for example 8 parts cognac, 2 parts lime, 1 part Cointreau.

The key thing in working your way through drinks, is to try to understand what your desired “spirit” quanitity is. In this particular case you say that 1 3/4 oz of gin ends up being more than you really want for this, so then you need to work down from there and see what you think “is” your “shot” size. Perhaps 1.5 or even 1? Once you know how much spirit you are wanting in a drink, you can then reverse engineer the other ingredients. Granted, if you choose 1 ounce as your base for a 7 to 1 drink, it can be tough to measure “1/7” ounce. So you need to tweak things a little. 1 ounce is 6 teaspoons, so you can switch to 1 ounce and 1 teaspoon of gin and 1 teaspoon of vermouth in order to hit this drinks ratios. Another problem you will encounter when measuring smaller amounts, is that it can be easier to “miss the mark” and get a little too much or too little of a particular ingredient. For something like a Martini, this can easily be solved by just measuing larger amounts, but only pouring into the glass the amount you want to drink, and then bottling the rest of it. But for a sour, it doesn’t quite work as well.

Hope that helps!

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