Leapfrog
If you’re looking for a phenomenal cocktail for summer that offers more complexity than most patio drinks, try the Leapfrog from New York’s venerable PDT bar (and their famous cocktail book of the same name). Other than maybe the apricot, most people have access the relatively straightforward ingredients. That said, the LCBO and most liquor stores carry Bols Apricot Brandy (though it is actually a liqueur). If you really want to go the full mile, get a hold of a bottle of Rothman & Winter Orchard Apricot. The Leapfrog is a crowd pleaser, and easy to make. Remember to gently muddle the mint. The idea is to bruise the herb, not turn it into a mushy, bitter paste.
| 2 oz | London Dry or Plymouth Gin |
| ¾ oz | Lemon juice |
| ½ oz | Apricot Liqueur such as Rothman & Winter, Giffard, Briottet or Bols Apricot Brandy |
| ¼ oz | Simple Syrup (1:1) |
| 2 dashes | Regan’s Orange Bitters |
| 6 | Mint Leaves |
Directions:
- Muddle mint in syrup.
- Add all other ingredients into a cocktail shaker with ice.
- Shake and fine-strain into a chilled coupe.
- No garnish
