Apricot and coffee might not seem like an obvious flavor duo, but at Too Soon in Portland, Oregon, the idea to combine them in a cocktail came about from "wanting to explore contrast in a really approachable format," says owner/operator Nick Flower. The combination with a hint of peated smoke from the Islay scotch gives compelling depth to a bright and bubbly highball. "We’ve always loved coffee and tonic together. The subtle, crisp bitterness keeps it from reading too rich," adds Flower.