© Tina Rupp
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
How to Make It
Step
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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