Gin & Apricot Highball

Matthew Kelly / Supercall

Have you heard of the Pendennis Club cocktail? No? Neither had we, but once we tried the balanced blend of bright citrus, floral gin and jammy apricot, we were devoted drinkers. Every time we made the cocktail at home, however, there was something missing. We found that something in La Croix’s bright and honeyed apricot soda. This new and improved variation on the Pendennis Club features barrel-aged Old Tom gin, honey, cardamom and a topper of spritzy Apricot La Croix instead of the traditional apricot liqueur. This effervescent sipper is just as delicious mid-January as it is come high summer.

Gin & Apricot Highball



  • 2 oz Old Tom Gin
  • 0.25 oz Honey Syrup
  • 2 dashes Cardamom Bitters
  • Apricot La Croix
  • Tarragon sprig, for garnish


Step one

Pour Ransom gin, honey syrup and bitters into a highball glass filled with cubed ice.

Step two

Top with Apricot La Croix and stir with a bar spoon to incorporate.

Step three

Garnish with fresh tarragon and serve.

Contributed by Supercall