 | Apricot in the Act1 drink Suzy Tweten (IG: @spiritedshaker) / Mixologist, Los Angeles, CA; Photo by Spirited Shaker |
| • | 1 1/2 oz. Avuá Oak Cachaça |
| • | 1/2 oz. Clairin Vaval |
| • | 1/3 oz. Giffard Creme de Cacao |
| • | 1/4 oz. Velvet Falernum |
| • | 1 oz. The Perfect Purée Apricot Puree, thawed |
| • | 1 oz. lime juice |
| • | 1/2 oz. cinnamon bark syrup |
| • | 4 dashes Peychaud’s bitters |
| Method for the cocktail: | |
| Combine all ingredients into shaker and add ice. Shake and strain into a tall glass with crushed ice. Add bitters and garnish with an orchid and pineapple frond. | |