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