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Pisco Apricot Tropical

How Eric Adkins adapted the 1950’s classic for The Slanted Door in San Francisco.

Charles H. Baker Jr. presented a number of timeless cocktail recipes in his seminal books, The Gentleman’s Companion (1939) and The South American Gentleman’s Companion (1951). Adapted from the latter work by Erik Adkins for The Slanted Door in San Francisco, this recipe tweaks the basic foundation of Pisco Punch with dashes of bitters and apricot liqueur.


  • 1 1⁄2 oz. pisco
  • 3⁄4 oz. fresh lime juice
  • 3⁄4 oz. pineapple gum syrup (Adkins uses Small Hand Foods, or make your own)
  • 1⁄2 oz. apricot liqueur
  • 2 dashes Angostura bitters
  • Tools: shaker, strainer
  • Glass:cocktail
  • Garnish:lime twist


Shake all of the ingredients with ice, then strain into a chilled glass and garnish.

Pineapple Syrup: Make a rich simple syrup by combining 4 cups of sugar with 2 cups of water in a saucepan, stirring over medium heat until the sugar has fully dissolved; let cool. Peel, core, and cube a fresh pineapple, and put the pineapple chunks in a bowl, adding syrup to cover. Let the mixture soak overnight, covered, then strain the syrup and bottle for use. Keep refrigerated for up to 1 month.

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