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
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.