Japanese gin, egg white, and hazelnut create a velvety texture in the Apricot Sour, which comes with the orange stone fruit “four ways.” Served in an elegant coupette, the cocktail is filled with cheek-sucking electricity and a touch of sweetness. Filled with excitement, there is an existential neature to the apricot cocktail’s origin, which once inspired a young Raymond Aron to tell Jean-Paul Sartre, “You can make a philosophy out of this cocktail.”
