#153 Cocktail: Hop Toad

    The drink here is adapted from a recipe in Crockett's "The Old Waldorf Astoria Bar Book", but the ratios are not the same as the original ones.
     David Wondrich gives a nice description or tale in the Esquire Magazine regarding this cocktail:

      "A slippery one, this, but worth catching if the effort required isn't too great. Here's the thing of it: It's as easy to mix as an Alka-Seltzer and twice as restorative -- provided you can get the main ingredient. It calls, you see, for apricot brandy. But not just any apricot brandy. It calls for Hungarian apricot brandy, and nothing else will do. In Hungary, they make the stuff by mashing up a mess of apricots, fermenting it, and running it through the still a couple times -- yielding what the French would call an eau de vie.Delicately perfumed, smooth, and yet still a little bit fiery. Here, we make apricot brandy by flavoring grape brandy with apricots, perhaps even artificial ones, and then sweetening the shit out of it. It has an unfortunate tendency to taste like cough syrup, and that not of the highest grade. It's not recommended for anyone over legal drinking age. Or under it. (Our lawyers made us add that. Thanks, guys.) If you do get your hands on some of the stuff -- "barack palinka," they call it, and it is in fact imported here* -- you might as well try the venerable Hop Toad"

1 1/2 ounce dark rum

1 ounce apricot liqueur 

1/2 ounce fresh lime juice

Angostura to taste