For his Sabertooth cocktail at Fanny’s Restaurant and Café in Los Angeles, bar director Julian Cox uses a half ounce of apricot eau de vie “because the dry apricot flavor with cachaça and blueberries immediately makes the drink more interesting and better than the sum of its parts.”
The post Sabertooth: Apricot Eau de Vie Cocktail appeared first on Imbibe Magazine.
