I wanted to be sure I had the best possible liqueur-making method, aiming to figure out if fresh or dry apricots were best, if the apricot pits added anything to the flavor, and whether adding the sweetener before or after the infusion period was better.
'apricot liqueur' on Serious Eats
This bourbon sour has a nice bitter bite from the Averna to balance the sweetness of the apricot liqueur.
This variation on the classic Aviation cocktail highlights all the best parts of summer stone fruits.
Raines Law Room's modern take on the Savoy original calls on Cocchi Americano, with its spine of quinine. "It dries out your cheeks a little," notes Meaghan Dorman, giving hers a surprisingly illustrative suck. Dorman showed us how to make this tasty cocktail at home.
The Self-Starter from Raines Law Room in NYC is head bartender Meaghan Dorman's answer for the drinker who wants a martini, but nothing too strong.
This spin on a Pimm's cup uses a good dose of Aperol, and is named for an old Aperol advertisement that claimed that Aperol was good for maintaining your slim figure.
This adaptation of a classic rum punch uses Earl Grey tea to add complexity to the rich and tropical drink, lightened with bitter lemon soda.