Fort Lauderdale

The Fort Lauderdale brings a vacation mood to a New York cocktail glass. Created by Sam Ross at Attaboy in 2018, it combines gin, Campari, apricot liqueur, fresh lemon juice, and orgeat, the almond syrup familiar to Mai Tai lovers. Its origins are a conversation between recipes: Ross’s Bartender’s Choice app described it as a meeting of the Third Man and the Bitter Mai Tai, served in a coupe. That combination places it firmly in the modern cocktail revival’s tradition of borrowing, tinkering, and finding something distinctive where established drinks overlap.

Its appeal lies in the way lush fruit and almond richness meet a crisp, bitter edge. Apricot liqueur supplies rounded sweetness, while orgeat lends a soft, almost marzipan-like texture; lemon brightens both, and Campari adds an orange bitterness that keeps the finish lively. Gin’s botanicals weave through the combination, giving the drink an aromatic backbone. Shaken cold and served up, the Fort Lauderdale feels exuberant yet composed—a particularly charming choice for anyone who enjoys tropical flavors with the appetizing bite of an aperitif.