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. Crystal Tuscany Classics martini glass, $54 for set of four; Lenox, 800-635-3669, lenox.com.