Royal Rose chopped about a million pounds of apricots to make this syrup. They were so perfectly ripe that to remove the pits, all you needed to do was twist the apricot. The fruit separated easily and out came the pits.
Perfect for a summery cocktail:
1.75 oz. gin
1/4 oz. elderflower liqueur
1/2 oz. fresh lemon juice
1/2 oz. Royal Rose Apricot Syrup
1 dash orange bitters
Fill a Boston shaker halfway with ice. Add ingredients and shake vigorously. Strain into a cocktail glass and garnish with a lemon twist.