The Apricot Fizz Cocktail is a refreshing, fruity highball cocktail that combines apricot brandy or liqueur with citrus and sparkling water for a sweet-tart, bubbly drink. It’s a classic-style fizz, similar to other fruit brandy fizzes popular in the early-to-mid 20th century.
Ingedients
Variations exist, but a common version is:
- 2–2½ oz (60–75 ml) apricot brandy or apricot liqueur (like Luxardo Apricot Albicocca)
- ¾–1 oz (20–30 ml) fresh lemon juice (or a mix of lemon and orange juice in some recipes)
- Soda water (or sparkling water) to top
- Ice
- Garnish: Lemon wedge or slice
Instructions
- Shake the apricot brandy/liqueur and lemon juice with ice.
- Strain into an ice-filled Collins or highball glass.
- Top with soda water and stir gently.
- Garnish with lemon.
It has a sweet, stone-fruit flavour balanced by the tart citrus and effervescence. Apricot brandy (often a sweetened liqueur) gives it a vibrant, peachy-apricot profile that’s light and sessional—great for warm afternoons or brunch.
Variations
- Some recipes add orange juice for extra fruitiness.
- A modern twist like the Rémy Apricot Fizz uses cognac (Rémy Martin VSOP), apricot syrup, lime/verjuice, and club soda for a more sophisticated, vanilla-tinged take. remymartin.com
- A “Royal Apricot Fizz” might incorporate Champagne or prosecco instead of plain soda.
History
Fizzes date back to the 19th century as a category of shaken, sweetened, citrusy drinks topped with soda (think Gin Fizz or Ramos Gin Fizz). The Apricot Fizz likely emerged in the early 20th century as bartenders experimented with fruit brandies and liqueurs. It’s featured in classic cocktail books and remains a simple, adaptable home bartender favourite.
Serve it chilled in a tall glass for maximum refreshment. If you’re making it at home, use a good-quality apricot liqueur for the best flavour—cheaper “apricot brandy” can sometimes be overly sweet or artificial. Enjoy responsibly!
