The fruit industry has a ball crossing, recrossing, and criss-crossing the plum and apricot, two varieties of fruit that, really, seemed so happy on their own. We now have hybridized plumcots, pluots, apriums and varieties thereof. We mention all this to show you what we’ve decided to avoid. This drink recipe calls for a small taste of apricot jam. While sipping it, talk about the altered state of fruits.
1 1/2 ounces gin
1 teaspoon apricot jam
1/2 ounce dry vermouth
Put all the ingredients in a mixing glass with several ice cubes. Stir until thoroughly combined and chilled. Strain through a fine-meshed sieve into a chilled cocktail glass. Garnish with a lemon twist.
Tasting notes: Subtle fruit profile.
Tomorrow: Midnight Cowboy
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