Negroni Albicocca Recipe

Combine and infuse

Place 6 dried apricots in a clean jar and pour 6 oz Lillet Blanc over them. Seal the jar and let steep at room temperature for 6–12 hours. Taste at 6 hours: the Lillet should pick up a gentle apricot note and light color. For stronger apricot flavor, steep up to 24 hours but refrigerate after 12 hours.

After infusion time, strain the Lillet through a fine mesh sieve or coffee filter into a clean bottle or jar, discarding or reserving the softened apricots for another use (cocktail garnish chopped, dessert, etc.). Refrigerate the infused Lillet until ready to use. Yields about 8 oz—enough for ~6–8 cocktails.

Chill: If possible, chill an old-fashioned glass or coupe briefly, or chill by filling with ice while you prepare the drink.

Add ingredients to mixing glass: In a mixing glass or shaker with plenty of ice, pour 1 oz Copper Penny N5 gin, 1 oz apricot-infused Lillet, 0.5 oz Yellow Chartreuse, and add 2 dashes fennel bitters.

Stir: Stir the mixture briskly with a bar spoon for 20–30 seconds (or about 15–20 full turns) until well chilled and properly diluted — the glass should feel cold and lightly frosted.

Prepare glass: If you chilled the serving glass with ice, discard the ice and any melt. Place a large clear ice cube in the serving glass (or fill with fresh ice).

Strain: Double-strain or fine-strain the stirred cocktail into the prepared glass over the large ice cube.

Garnish: Thread one softened dried apricot (from the infusion jar if reserved, or a fresh dried apricot) on a cocktail pick and rest it on the rim or float it on the ice. Optionally express a light peel of orange over the drink for added citrus aroma before discarding the peel.

Serve: Present immediately. Recommend sipping slowly to enjoy the layered apricot and herbal notes.