1 3⁄4 oz Gin
1⁄2 oz Kirschwasser (or kummel)
1⁄2 oz Apricot liqueur
1⁄2 oz Lemon
Instructions

If not enough Apricot/Lemon, increase both up to 1/4 oz (1 1/2 tsp)
Lemon twist, Shake, Straight Up, Cocktail

Notes

Good, but not really remarkable. Somehow a bit like pineapple.

Cocktail summary
Posted by Dan on
Created by
Savoy
Year
1930's
Is of
unknown authenticity
Curator
Not yet rated
Average
3 stars
(6 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
Comments

I stuck to the Savoy composition, assuming 1/4 oz for the dashes of apricot and lemon juice. The result was 1.5 Tanqueray London dry gin, 0.5 Schladerer Kirschwasser, 1/4 R&W Apricot, 1/4 lemon juice (no bitters or lemon peel.) It is a semi-dry drink this way with only the slightest sweetness from the apricot brandy, which is more than countered by the lemon sour. Dan's 1/2 oz apricot would be better, but I suggest keeping the lemon at 1/4 to make the resulting drink less dry/sour, and therefore more balanced. The primary redeeming feature of the libation is that the kirschwasser's dry cherry pit distillate flavor creates some sort of unexpected synergy with apricot which is worth experiencing. I became aware of this combo recently in another cocktail, and am now looking for other examples of the pairing.