Made with equal parts gin, apricot brandy and orange juice, the Paradise Cocktail is almost vulgar to drink in its original form. It’s an unbalanced, saccharine mess. In an effort to save the classic cocktail, we decided to tweak the recipe to make it as delicious as the name implies. Somewhere in between the version in the Savoy Cocktail Book and author David Wondrich’s variation, this modernized take is a refreshing beach-tail that’s perfect for summer imbibing. Just remember to use fresh squeezed orange juice instead of the concentrated stuff from the bottle—it makes a world of difference.
- Add all ingredients, sans the garnish, to a shaker tin with ice. Shake.
- Using a Hawthorne strainer, strain the cocktail into a chilled coupe glass.
- Garnish with an orchid.
This fruity and refreshing variation on a classic Martini is perfect all year round, from balmy summer afternoons spent on the veranda to cozy winter gatherings. Instead of using a sweet and syrupy grenadine, we recommend using a Pomegranate liqueur like Pama—it adds a touch of floral sourness and ups the booziness.