Ira Koplowitz and Nicholas Kosevich make this aromatic cocktail with apricot eau-de-vie. This clear fruit brandy is usually served as a digestif in Europe, but American mixologists like to blend it into cocktails to add concentrated fruit flavor without sweetness.
1 ounce apricot eau-de-vie
1/2 ounce cherry-vanilla bitters
3/4 teaspoon honey
2 ounces chilled club soda
How to Make It
In a chilled rocks glass, combine the eau-de-vie, bitters and honey and stir well. Add ice and stir again. Stir in the club soda, then pinch the lemon twist over the drink and drop it in.
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