Discover this cocktail recipe Parker 75 made from Apricot liqueur, Champagne, Gin, simple syrup, lime juice and Peychaud’s bitters.
A cocktail you can watch on video with Pierre-Marie Bisson, at Milk & Honey in London. Sadly, this London’s original speakeasy bar is no longer open.
1 Person
Crème d'Abricot
1cl
Peychaud's bitters
2 dashes
1. Pour Peychaud’s bitters.
2. Add fresh lemon juice.
3. Then the sugar syrup.
4. Add the Briottet Crème d’Abricot.
5. Pour the gin.
6. Shake.
7. And finally pour in a coupe and complete with champagne.