Wedding Tip of the Week: Custom Drinks--Drink of the Week II

Champagne Apricato

Apricot and gin put a sophisticated spin on the modern mimosa.
- 1 oz. Tanqueray Gin

- 1 oz. Marie Brizard Apry (apricot liqueur)

- ¾ oz. fresh lemon juice- ¾ oz. simple syrup

- 2 oz. premium champagne

- Apricot slice

- Edible flower (for garnish)

To make simple syrup, bring 2 cups of sugar and 1 cup of water to a boil. Once the sugar has dissolved, remove from heat. Let cool to room temperature. Combine gin, liqueur, lemon juice and simple syrup with ice in a cocktail shaker, and shake well. Strain into a flared glass; top off with champagne. Add apricot, and garnish.

Cocktail created by Audrey Saunders, the Pegu Club, NYC.

Recipe from here