“We serve a similar cocktail with apricot-infused brandy and egg whites. I love it, but customers tend to shy away from brandy. This version with vodka is more easily reproduced at home.” —Jim McCourt, Prohibition bar manager
1 oz. vodka (McCourt prefers Enlightened Grain from Portland, Oregon)
1 oz. Rothman & Winter Orchard apricot liqueur
3/4 oz. honey syrup, recipe follows
3/4 oz. lemon juice
2 dashes Bolivar bitters
1-2 apricots, for garnish (dried apricots may be substituted)
Add all liquids into a shaker with ice. Shake vigorously, then strain into a coupe glass. Garnish with three apricot balls (formed with a melon baller) arranged on a toothpick.
For the honey syrup: Using a two-to-one ratio, combine one-half cup of honey with a quarter cup of water in a small saucepan over medium heat. Heat until well combined. Remove from heat and cool to room temperature before use. Stored in an airtight container in the fridge, the syrup will keep for two to three weeks.