To keep this drink from getting too cold, Hidetsugo Ueno employs what he calls a low-speed stir. "You have to feel when the stir gets heavy," he says. "That's the moment when the apricot aroma really comes through."
Glassware Guide More Classic Cocktails
1 1/2 ounces frozen vodka
1/2 ounce dry vermouth
2 1/2 teaspoons apricot liqueur
Dash of Angostura bitters
How to Make It
Fill a pint glass with cracked ice. Add all of the remaining ingredients and stir well. Strain the drink into a chilled coupe.
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