The Maker in Hudson shares its recipe for A Thousand Days in Venice, a cocktail that leans into sherry, apricot, and lemon flavors.
A Thousand Days in Venice
¾ oz. Amontillado sherry
½ oz. red wine (like Macvin duJura)
½ oz. apricot liqueur (like Rothman & Winter)
¼ oz. fino sherry
¼ oz. lemon cordial
¼ oz. lemon juice
2 drops of saline
- Make the saline solution by mixing 1 tablespoon of water with ¹⁄₆ teaspoon of salt.
- Make the lemon cordial by adding 1 cup of water and 1 cup of superfine sugar in a saucepan on high heat, stirring until the sugar dissolves completely. Add ½ cup lemon zest and bring to a rolling boil for 5 minutes. Remove from heat and add 1 cup of lemon juice, stirring to incorporate ingredients. Once cooled, store in an airtight container and refrigerate for up to 2 weeks.
- In a shaker, add the blackberries, then add all liquids. Add three cubes of ice, shake, and fine strain into your favorite tall glass filled with crushed ice. Remove the blackberries from the shaker and add as garnish.