Amaretto-bernard Abricot Recipe

Prepare

Chill a coupe or coupe-style cocktail glass in the freezer or fill with ice water while you mix the cocktail.

Dry shake (if using egg white)

In a cocktail shaker, combine amaretto, apricot brandy, fresh lemon juice, simple syrup, and egg white (if using). Seal the shaker and shake vigorously without ice for 12–15 seconds to emulsify the egg white and build a silky foam.

Wet shake

Add a generous handful of ice (about 4 oz by volume) to the shaker. Seal and shake vigorously for 12–18 seconds until the shaker is very cold and well-chilled.

Strain

Discard ice from the serving glass if used to chill. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to remove ice shards and create a smooth texture.

Finish

If desired, add 1 dash of Angostura bitters to the foam and use a toothpick to create a small decorative swirl or pattern.

Float a dried apricot or a thin fresh apricot slice on the foam or place it on the rim of the glass. Lightly dust with a small pinch (about 1 tsp) of grated nutmeg or scatter a few toasted almond slivers across the foam for aroma and texture.