from Death & Co
Shake all the ingredients with ice, then strain into a coupe. No garnish.
JOAQUÍN SIMÓ, 2009 Apricots are such a frustrating fresh fruit to work with because they're so inconsistent. You can buy a dozen of them and have two that are perfect beyond belief, three that are almost delicious, and seven others that are a mealy bunch of nothing. That's why I use a good apricot liqueur in this drink instead of fresh fruit. I was after a light-bodied cocktail that shone forth with fruit and nuts yet remained dry and refreshing.—JS