1 1/2 oz. Vodka
1/2 oz. Boukha (Tunisian Fig Brandy)
1/2 oz. Canton Ginger Liqueur
2 oz. Coconut water
1/2 oz. Fresh lemon juice
1 tsp. clove simple syrup
Shake ingredients with ice, strain into a martini glass. Garnish with a Cumin Roasted Dried Apricot (Rub dried Apricot with dried Cumin, roast in low over for 20 mins.)
This drink was created by Herb Westphalen, of Herb Westphalen Signature Cocktails, for the oening of Bistro Lamazou on Manhattan’s East Side.