About
This cocktail was created in 2012 by Sam Ross (@samueljoelross) at Attaboy in New York City. Gin and apricot brandy set the foundation, lemon keeps it bright, and orgeat adds body and subtle nuttiness. Champagne cocktails are at their best when the bubbles lift a simple, well-structured build rather than compete with it.Cheers y’all!
Ingredients
- 1 oz · 30 mlgin
- ½ oz · 15 mlapricot brandy
- ½ oz · 15 mlfresh lemon juice
- ¼ oz · 7.5 mlorgeat
- Champagne, to top
- lemon peel oil
Method
- 1
Add all ingredients to a shaker tin.
- 2
Add ice and shake until chilled.
- 3
Strain into a chilled coupe or Champagne flute.
- 4
Top with Champagne.
- 5
Express lemon peel oil over the surface.
- 6
Garnish with a lemon twist.
anatomyofadrink.com/cocktails/bakers-dozen