“…re-examine some of the slightly more obscure products which might be gathering dust on the shelves of bars across America (if not the world), and to see if our intrepid little band of explorers can uncover some forgotten gems of recipes which might breathe new life into those products.”
We’ll drink to that!
This month’s theme is Apricot Brandy, and it just so happens that the namesake cocktail of one of our founding broads features this nearly forgotten ingredient. On behalf of the ladies of LUPEC Boston, I present to you: The MiMi! It’s most delicious.
Courtesy, Hotel Georges V, Paris
1 teaspoon lemon juice
2 dashes grenadine
1/5 apricot brandy
2 drops cognac
1 egg white
Rub rim of small wine glass with slice of lemon. Dip edge into powdered sugar. Shake ingredients with ice, and strain into glass.
From Ted Saucier’s Bottom’s Up, copyright 1951.