Coctel Algeria


7. March 2014 by swizzzlestick

Dale DeGroff describes in his book The Essential Cocktail the Coctel Algeria, this wonderful Pisco recipe from Joe Baum/ La Fonda del Sol, New York (1960).


1 and 1/2 oz. Pisco, 1/2 oz. Cointreau, 1/2 oz. Apricot Liqueur (preferably Marie Brizard Apry), 1 oz. Orange Juice, 2 Lime Wedges


Combine the ingredients, except the lime wedges, in a mixing glass and shake with ice. Strain into a cocktail glass. Squeeze in both lime wedges and drop one into the drink.

Coctel Algeria


2 thoughts on “Coctel Algeria

  1. Oh me Oh my says:

    I see a trip to the ABC store in my future….. for a little Marie Brizard Apry.

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