Sounds Like Christmas Cocktail

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Credit: Paul Sauter; Spirit/Cocktail Consultant, Coppervine; Head Bartender, Mercadito; Chicago
The National Culinary Review, July/August 2014


1 apricot
2 oz. Rhine Hall apple brandy
¾ oz. fresh lemon juice
½ oz. agave nectar
½ oz. habanero/cinnamon syrup
Splash of Sidral apple soda


Skin apricot; cut in slices. Cover in pilon (Mexican compacted brown sugar). Roast over applewood chips until golden-brown; cool. In shaker, muddle well 2-3 prepared apricot slices. Add brandy, lemon juice, agave nectar and habanero/cinnamon syrup; shake well. Strain onto fresh ice in Collins glass to about 1 oz. from top. Top off with splash of apple soda. Garnish with skewered grilled apricot slice.


1 cocktail


Beverage, The National Culinary Review, Vegetarian

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