Running behind this week so Thirsty Thursday is happening on Friday …
I hunted for Marie Brizard Apry for quite a few months before finally having two bottles special ordered for me. It’s not really expensive – it’s just tough to find. When I got home with them, we immediately began thumbing through cocktail books and deciding what we wanted to try with our new acquisition.
A few drinks into the evening, we decided to try the Rainbow Sour from Dale DeGroff’s The Craft of the Cocktail, blithely ignoring our lack of pineau des charentes. And also ignoring that none of us had any idea what pineau des charentes tastes like. In the cocktail description, DeGroff explains that it’s a combination of raw grape juice and cognac. So I thought, let’s just substitute cognac. I still have not tasted pineau des charentes but I did some lazy internet researching, and it sounds like it’s sweet and more like an apertif wine than straight cognac.
But we like it with cognac and we’re sticking with it and since 1) I’ve been on a serious unicorn kick lately; 2) nothing goes better with rainbows than unicorns; and 3) Apry is the one-horned elusive, mythical ingredient in the cocktail … I’m calling it a Unicorn Sour.
1 oz. cognac
1 oz Marie Brizard Apry*
3/4 oz. lemon juice
1/3 oz. simple syrup*
Shake all ingredients with ice, and strain into a cocktail glass. Unicorns don’t need garnish.
* Other apricot liqueurs will work, but Apry is our favorite and what the original Rainbow Sour recipe calls for. I find the drink a bit sweet with the Apry + original amount of simple syrup, so I’ve reduced it. We find the Rothman & Winter we have at our house sweeter than the Apry, and I’d use even a little less simple syrup if using that. I tend to prefer my drinks a little on the drier said, though, so YMMV and all that … adjust to taste.