Instructions

Step 1

Combine Scotch, apricot liqueur, Singani 63, and crème de cacao in a cocktail shaker filled with ice; shake vigorously and strain into a coupe. Garnish with lemon twist.

Drinks

Hyperion

Name: Hyperion
Cook time: PT0D0H5M
Total time: PT0D0H5M
Yield: makes 1 Cocktail
Ingredients: 1 1 ⁄ 2 oz. blended Scotch, preferably Famous Grouse; 1 ⁄ 2 oz. apricot liqueur; 1 ⁄ 2 oz. Singani 63; 1 ⁄ 2 oz. white crème de cacao

Serves
makes 1 Cocktail
Time
5 minutes

MATT TAYLOR-GROSS

At Dutch Kills in New York City, Chris McLeod riffs on the classic cocktail the Titan (scotch, dry vermouth, apricot liqueur, white crème de cacao, orange bitters) by swapping in the fruitier Bolivian spirit singani. Featured in: Steven Soderbergh's Singani 63

Ingredients

1 ¹⁄₂ oz. blended Scotch, preferably Famous Grouse
¹⁄₂ oz. apricot liqueur
¹⁄₂ oz. Singani 63
¹⁄₂ oz. white crème de cacao

Instructions

Step 1

Combine Scotch, apricot liqueur, Singani 63, and crème de cacao in a cocktail shaker filled with ice; shake vigorously and strain into a coupe. Garnish with lemon twist.

Combine Scotch, apricot liqueur, Singani 63, and crème de cacao in a cocktail shaker filled with ice; shake vigorously and strain into a coupe. Garnish with lemon twist.