That’s Probably Him Recipe

We love the enigmatic name of this drink from jimmy hibbard of chicagos barrelhouse flat, and the flavor lives up to the mystery. The apricot liqueurs sweetness brings a lovely springtime twist to the complex herbal flavors of the vermouth and apertif. Hibbard calls for cocchi rosa for the ros wine apritif, but weve made it with lillet ros and its just as wonderful. Protip: like vermouth, wine apritif have a limited shelf life and begin to funkify after as little as a week or two in the fridge. Hibbard also calls for a plymouth-style gin, which is ever-so-slightly less dry than a london gin. Its perfectly fine with london gin, but wed stay away from complicated floral gins like hendricks here.