A liqueur made by macerating apricots in brandy or neutral spirit and adding sugar, producing a sweet, fruity spirit with pronounced stone-fruit flavor. It should not be confused with true apricot eau-de-vie, which is dry.

A forgotten 1930s equal-parts stirrer of gin, apricot brandy, and Calvados that drinks lush, orchard-fruity, and faintly perfumed — more fruit-forward than its gin base suggests.

Angel Face

A Savoy-era fruit cocktail with apricot brandy leading -- gin, lemon, and orange juice create a bright, stone-fruit-forward sour.

Apricot Cocktail

A delicate stone-fruit sour that highlights apricot brandy's floral, peachy character — the gin adds backbone without overwhelming the apricot, while lemon juice and a touch of sugar balance the sweetness. The egg white gives a luxurious silky foam.

Apricot Sour

A sunny pre-Prohibition cocktail evoking Bermuda's tropical spirit — gin paired with apricot brandy and orange juice, blushed with grenadine. Lightly sweet, citrus-bright, and fruit-forward, it's an elegant gateway to the era's fruity gin cocktails.

Bermuda Cocktail

A Prohibition-era equal-parts oddity pairing tart sloe gin, apricot brandy, and lime into a ruby, jammy sour that plays stone-fruit sweetness against sharp plum and citrus.

Charlie Chaplin

A Parisian hotel-born stirred drink that joins gin and dry vermouth with equal parts apricot brandy and orange liqueur, landing floral, stone-fruited, and elegantly sweet.

Claridge

A frothy gin cocktail named after the silent film star, combining gin, apricot brandy, fresh lime juice, and egg white. The egg white creates a silky foam that softens the citrus and stone fruit notes.

Douglas Fairbanks

A Savoy Cocktail Book equal-parts treasure — apple brandy, apricot brandy, gin, and orange juice shaken into a beautiful golden cocktail whose grenadine blush at the bottom earns the dawn imagery.

Golden Dawn

Miss Emily Cooper's closely guarded Bahamian secret from Green Turtle Cay layers dark rum and coconut rum over pineapple, orange, and a hint of apricot — deceptively easy-drinking and dangerously refreshing in equal measure.

Goombay Smash

A Havana hotel-bar classic from the 1930s marrying aged rum with apricot brandy, pineapple, and lime for a soft, stone-fruit-kissed tropical sour.

Hotel Nacional Special

A pre-Prohibition Havana daiquiri variant where apricot brandy and pineapple juice sweeten and round out light rum and lime, conjuring a warm, orchard-meets-island fruitiness.

National

A Cuban classic from the legendary Havana hotel that blends light rum, apricot brandy, fresh lime, and pineapple juice into a tropical, fruity, perfectly balanced short drink with the essence of 1940s Caribbean glamour.

National Hotel

A softly fruity Savoy-era mix of gin, apricot brandy, and orange juice that drinks like a stone-fruit orchard in a glass, with juniper and bright citrus keeping it from turning syrupy.

Paradise

A Louisville club creation shaking gin with apricot brandy, lime, and Angostura, producing a tart, stone-fruited gin sour with a spiced aromatic edge.

Pendennis

A Cuban journalist's drink of light rum, apricot brandy, orange liqueur, and lime — sometimes called the "reporter" — that reads as a daiquiri with stone-fruit and orange depth.

Periodista

A charming pre-Prohibition gin cocktail from the Savoy era combining dry gin with fruity apricot brandy and fresh orange juice, brightened by a dash of Angostura. Approachable, fruit-forward, and effortlessly elegant.

Spencer Cocktail

A pre-war sour matching tequila with apricot brandy and lime, yielding a short, tart, stone-fruited drink that shows off agave against orchard sweetness.

Toreador

A decadent equal-parts cocktail from the 1930 Savoy Cocktail Book combining absinthe, yellow Chartreuse, and apricot brandy. Bold, sweet, and intensely aromatic.

Apricot Brandy