A short, dry classic that combines Gin, Apricot Brandy and dry Vermouth in a mixing glass. The mix of fruity sweetness and spicy bitterness makes it the perfect aperitif – quick to mix, yet with depth. The lemon zest adds a fresh aroma that rounds off the drink. Ideal for those who like it uncomplicated but not boring.
Here’s what you need for the What the Hell
2 cl London Dry Gin
2 cl Apricot Brandy
2 cl dry Vermouth (Vermouth Dry)
1 dash of lime juice
1 lemon zest spiral (for garnish)
The secret lies in this
The trick is in the stirring: Not too fast, otherwise the ice will melt too much and dilute the drink. Only squeeze the lemon zest *after* straining – that way no zest pieces end up in the glass. If you prefer it even drier, you can reduce the Vermouth to 1.5 cl and balance it with a dash of orange bitters. Apricot Brandy should not be too sweet; a high-quality, rather dry brand ensures balance.
Variations
- What the Hell (dry) — Replace the Apricot Brandy with 1.5 cl dry Sherry (Fino) and add 0.5 cl orange liqueur. Results in an even more spicy, almost nutty variation.
- What the Hell (fruity) — Swap the dry Vermouth for 1.5 cl Bianco Vermouth and add 0.5 cl peach liqueur. Sweeter, but with more fruit aroma.
Frequently asked questions
Can I use peach liqueur instead of Apricot Brandy?
Yes, but the drink will be sweeter. Then use only 1.5 cl peach liqueur and reduce the Vermouth to 1 cl to maintain balance.
Why is the drink stirred and not shaken?
Stirring keeps the drink clear and silky, without bubbles. Shaking would cloud it and change the texture – undesirable for clear Gin and Vermouth.
Can I use an orange slice instead of lemon zest?
Yes, but the orange slice will overpower the aroma. Better: Squeeze a thin orange zest *and* use only the oils, not the fruit flesh.
