The Nectar of the Gods is a martini cocktail invented in 1952 by Dick Bradsell at the American Bar in London. The drink is made from rum, apricot nectar, lime juice and amaretto. Bradsell had been trying to make a new signature cocktail for the bar after his earlier successes with Alexander’s Russian Cocktail and White Lady cocktails.
After some experimentation he created two versions of his martini recipe: one with dry vermouth, one without. As time went on, he found that his customers preferred the dry vermouth version but in the recent recipies it isn’t used.
1½ ounces dark rum
1 ounce amaretto
2 ounces apricot nectar
1 ounce freshly squeezed lemon juice
1 lemon slice
1. Chill a martini glass.
2. In a cocktail shaker, combine the rum, amaretto, apricot nectar, lemon juice, and ice. Shake to chill.
3. Strain into the chilled martini glass. Garnish with the lemon slice.
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