Apricot champagne cocktail is a variant of simple champagne cocktail, traditionally, a drink that was invented by Jerry Thomas in 1862, but was very popular until about 1900. A traditional champagne cocktail cognac brandy, apricot, instead of the normal is done, but drinking otherwise very similar, but many bartenders have their own flourishes over the years. This recipe makes a cocktail of champagne damask.
Place the sugar cube in a glass of champagne, Angostura bitters, and add the cold. Let the sugar cube soaked for 2-3 minutes.
Pour the brandy and stir with a flute glass rod.
Add champagne and garnish with a maraschino cherry. Serve immediately in hot drinks.
10:56 PM
Ian
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Apricot Recipes
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