Leapfrog

from PDT

  • 2 oz. Plymouth Gin
  • .75 oz. Lemon Juice
  • .5 oz. Rothman & Winter Orchard Apricot Liqueur
  • .25 oz. Simple Syrup
  • 2 dashes House Orange Bitters
  • 6 leaves Mint

Muddle the mint leaves with the simple syrup. Add everything else, then shake with ice and fine-strain into a chilled coupe. No garnish.

In The Ideal Bartender Tom Bullock lists a Leaping Frog cocktail prepared with Hungarian Apricot Brandy and lime juice. I built upon the foundation, adding gin, mint, and bitters. —Jim Meehan, Summer 2007