The Bermuda Bouquet cocktail is a drink that has been popularized in the late 1950s. It was created by a bartender in Hollywood, California. Itl is a combination of a gin sour and a daiquiri. The history of this cocktail can be traced back to when it was ordered for the first time at Chasen’s restaurant in Los Angeles, California on January 16, 1957 by TV producer Bill Harbach and NBC executive Dick Bertram.
This cocktail calls for a variety of liquors, including gin and apricot brandy, as well as orange juice and lemon juice, plus a dash of simple syrup.
1 ½ ounce Gin
¾ ounce Apricot-Flavored Brandy
¾ ounce Fresh orange juice
¾ ounce Fresh lemon juice
¼ ounce Simple Syrup
1 tsp Grenadine
1 tsp Triple Sec
1. Shake with ice and strain into ice-filled highball glass.
2. Serve in a Highball Glass.
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