A drink that tastes like vacation: London Dry Gin meets fruity apricot brandy and triple sec, rounded off with a hint of citrus. The combination of bitter juniper note and sweet apricot makes it the perfect aperitif or sundowner. Not too sweet, not too bitter – just perfectly balanced.
And this is what you need for the Costa del Sol
4 cl London Dry Gin
2 cl Apricot Brandy
2 cl Triple Sec
1 dash lemon juice (optional, for freshness)
This is what matters
The trick lies in the apricot brandy: not all varieties are equally sweet. Before mixing, taste a drop neat – if it tastes too dominant, reduce the amount to 1.5 cl and balance with 0.5 cl lemon juice. The glass should be ice-cold but served without ice, otherwise the drink will dilute too quickly. For an even fresher taste, rub a lemon zest over the glass before serving and let it steep briefly in the drink.
Variations
- Costa del Sol with peach — Replace the apricot brandy with 2 cl peach liqueur and add 1 cl lemon juice. Slightly more bitter, but just as fruity.
- Drier variation — Reduce the apricot brandy to 1 cl and add 1 cl dry vermouth. Perfect for gin lovers who prefer it less sweet.
Frequently asked questions
Can I use apricot jam instead of apricot brandy?
No. Jam contains sugar and fruit pieces, which would make the drink cloudy and sticky. Apricot brandy is a clear liqueur with concentrated flavor – exactly what the Costa del Sol needs.
Why is the glass pre-chilled?
A cold glass keeps the drink’s temperature stable for longer. If you don’t pre-chill it, the cocktail heats up faster due to room temperature and loses its freshness.
Can I serve the drink stirred instead of shaken?
No. Shaking makes it airier and blends the flavors better. Stirring would make it too flat and less harmonious.
