Recipe:

¾ oz. French Vermouth

¾ oz. Italian Vermouth

4½ oz. Vodka

1½ oz. Apricot Brandy

Stir with ice and strain.

(Recipe from the 1979 edition of Fred Powell's "The Bartender's Standard Manual")

In a recent post, I asked for everyone's opinion on underrated ingredients, giving my choice of Apricot Brandy as top billing for me. This takes the cake with Apricot Brandy as a 3:1 perfect martini with the additional part made up of apricot brandy for sweetness. The result is a whopping 7.5 oz. of boozy goodness for me, and the apricot brandy shines through. The backing ingredients give volume and body, but for me the apricot brandy is the star here with delicate sweetness and notes of stone fruit. Add this recipe to your arsenal of apricot brandy recipes, you won't be disappointed! Cheers!