I must admit he is my favourite cock-tail and toast Vikas Khanna Chef Restauranteur Author Activist My Darling I spend all my July 4th week creating this. Chef Vikas Khanna
1 oz apricot brandy 1/2 oz triple sec 1 tbsp lemon juice
Pour the apricot brandy, triple sec and lemon juice into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve.