Apricot liqueur lends fruity sweetness to this gin cocktail from Los Angeles.
1½ oz. gin (Here and Now uses Ford’s)
¼ oz. apricot liqueur
¼ oz. velvet falernum
¾ oz. fresh lime juice
1 Tbsp. caster sugar
Tools: shaker, strainer
Garnish: absinthe mist and star anise
Combine all of the ingredients in a shaker with ice and shake. Strain into rocks glass. Spritz absinthe over the drink and garnish with a star anise.
Aaron Melendrez, Damian Diaz, and Othon Nolasco, Here and Now, Los Angeles
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