This is a variation on a whiskey sour that adds apricot brandy or liqueur to the mix. The original version is served straight up in a chilled martini glass, but Spirits columnist Jason Wilson prefers Derek Brown's version, served over ice.
- Ice cubes
- 1 1/2 ounces bourbon
- 3/4 ounce freshly squeezed lemon juice
- 1/2 ounce apricot brandy
- 1/4 ounce simple syrup (see NOTE)
- Twist of orange peel, for garnish
Fill a cocktail shaker halfway with ice. Add the bourbon, lemon juice, apricot brandy and simple syrup. Shake well, then strain into an ice-filled rocks or old-fashioned glass.
Garnish with the twist of orange peel.
NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a slow rolling boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature.
Adapted from Derek Brown, at the Passenger in Northwest Washington.
Tested by Michael Taylor .
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