Tommy Gun
2 thin slices fresh ginger
1 teaspoon apricot jam
¼ ounce fresh lemon juice
Ice
2 ounces Irish whiskey
½ ounce Grand Marnier
1 lemon twist, for garnish
In a cocktail shaker, muddle the ginger and jam with lemon juice. Add ice, whiskey and Grand Marnier and shake well. Strain into an ice-filled rocks glass. Garnish with a lemon twist.
Bar Drake, San Francisco, from "Food & Wine Cocktails 2008 (Food & Wine Books, $14.95)
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