That’s the name of the drink: Paradise. Tip of the hat to the late Eddie Money for the ticket reference.

This is one of a few recipes I have that call for “apricot brandy liqueur,” and the most common brand of that spirit you’re likely to find around my region is Hiram Walker—which is fine, and which I’ve used happily for years. But if you have the chance to snag a bottle of Giffard Abricot du Roussillon, it’s worth your effort and money. It’s far richer and more influential in a cocktail.

While this cocktail is enjoyable even in the depths of winter, accompanied with closed eyes and daydreaming of a beach in the tropics, it’s perfectly placed on a warm, late-spring day in Western New York. It lives up to its name; it’s delicious, refreshing, and relaxing after an afternoon of assembling patio furniture.

PARADISE
1½ oz High-proof dry gin (mine’s Sipsmith VJOP)
1 oz Apricot brandy liqueur or Abricot du Roussillon
1 oz Freshly squeezed orange juice
¼ oz Fresh lemon juice
Dash of Angostura (or other aromatic) bitters

Shake ingredients with ice, strain into a chilled coupe or Martini glass. Garnish with apricot wedge if available, twist of orange zest if not.