Abricotier
by Francis Flores, bartender at Maxine's Taproom in Fayetteville, AR
| Ingredients | |
|---|---|
| 1.5 oz. | Fernando de Castilla Classic Oloroso Sherry |
| .5 oz. | Pierre Ferrand 1840 Cognac |
| .5 oz. | Giffard Abricot Du Roussillon |
| .25 oz. | Giffard Orgeat |
| .5 oz. | Fresh Lemon Juice |
| 1 dash | Angostura Bitters |
| Method |
|---|
| Combine all ingredients in mixing tin. |
| Add ice. Shake. |
| Double strain into a coupe. |
| Express orange peel over top, wipe on the edge of the glass and drop into cocktail. |
| Garnish |
|---|
| Wide orange peel |