Baltimore Bang 1.000
Cocktails that complete me Jan 14, 2011

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.

Servings: 1
  • 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.

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Recipe Source

Adapted from Derek Brown, at the Passenger in Northwest Washington.

Tested by Michael Taylor .

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