Paradise
A bright, stone-fruited gin classic from the Savoy era. Dry juniper meets apricot liqueur and fresh orange for a sunny, silken aperitif that lives up to its name.
History of Paradise
Paradise appears in the 1930 Savoy Cocktail Book, a period when hotel bars set the tone for international drinking. The formula reflects the era’s love of dry spirits lifted by fruit liqueurs and fresh juice. Its exact birthplace is uncertain, but its Savoy listing cemented its reputation. The drink likely evolved from earlier gin-and-fruit combinations, refined into a lean aperitif. The choice of apricot liqueur gives it a plush stone-fruit note without tipping into dessert territory. Shaken and served up, it arrived as a pre-dinner sharpener with cheerful colour. Over time, bartenders have nudged ratios to taste, with some favouring a drier profile and others a fruitier lean. The core remains the same: juniper, apricot and orange in poised alignment. Its simplicity keeps it relevant behind modern bars and in home mixing.
Why the Paradise Works
Dry gin provides structure and lift, keeping the drink taut despite the fruit. Apricot liqueur brings roundness and a ripe stone-fruit aroma that fits naturally with juniper. Fresh orange juice supplies acidity, pithy oils and gentle sweetness that integrates when shaken cold and hard. The classic 2:1:1 ratio balances spirit, liqueur and juice without muddiness. Shaking adds micro-aeration and the right dilution to soften edges while preserving brightness. A fine strain removes ice shards and pulp so the texture stays satin-smooth. Citrus oils from the twist add a final top note that reads fresher than the juice alone. The result is a short, vivid aperitif with a clear beginning, middle and finish. Nothing lingers too long, which is exactly what you want before a meal.
Should You Mix Ahead?
For best results, pre-batch the gin and apricot liqueur in the fridge, then add fresh orange juice to order. Citrus dulls over time, so keep it separate until service. Chilled spirits mean faster, colder shaking. If batching for a party, combine the spirits at a 2:1 ratio and keep in a sealed bottle. Juice oranges shortly before serving and store cold. Shake individual portions with ice for texture and dilution. For a pitcher format, pre-dilute slightly by adding 10 to 15 percent chilled water to the batched mix. This compensates for less vigorous shaking at scale. Always fine-strain into chilled coupes and garnish right before serving.
Food & Snack Pairings
Salty snacks love this drink’s fruit and acidity. Try Marcona-style almonds, briny olives or thin crisps to prime the palate. The contrast keeps the apricot lively rather than cloying. Light seafood works beautifully, especially citrus-dressed prawns or simple cured salmon. The gin’s botanicals echo herbs and fresh zest on the plate. Avoid heavy cream sauces that would swamp the aperitif profile. For canapés, think goat’s cheese with apricot, grilled courgette ribbons or prosciutto with melon. Each mirrors either the fruit or the saline edge. Keep portions small to match the drink’s short format.
How to Make Paradise
Chill a coupe well. Add gin, apricot liqueur and fresh orange juice to a shaker. Fill with solid ice. Shake hard for 10 to 12 seconds to achieve full chill and controlled dilution. This also adds fine aeration, which softens the liqueur’s sweetness. Double strain into the chilled coupe to remove ice shards and pulp. Express an orange twist over the top and drop it in or discard, to taste.
When to Serve
Serve as a pre-dinner aperitif when you want something bright but not aggressive. It wakes the palate and sets a relaxed tone. Warm-weather afternoons and early evenings suit its sunny profile. It travels well from garden gatherings to smart dinners. Brunch works too if you prefer something shorter and drier than a Mimosa. The Paradise brings fruit without heaviness.
Common Mistakes
Using bottled orange juice flattens the drink. Freshly squeezed juice provides acidity and aroma that the recipe depends on.
Over-shaking or using wet, hollow ice can lead to excess dilution. Use solid cubes and stop at 10 to 12 seconds for a satin texture.
Skipping the fine strain leaves pulp and ice shards that muddy the finish. A quick pass through a fine strainer keeps the surface glossy and the sip clean.
Recommended
Best gin for Paradise
Choose a juniper-forward gin with clean citrus and subtle spice to keep the drink taut. A softer or floral style can work, but the apricot may dominate. You want a backbone that reads crisp after dilution.
Best liqueur for Paradise
Look for an apricot liqueur with real fruit character and moderate sweetness. Too sugary and the drink turns sticky; too neutral and you lose the stone-fruit nose that defines the cocktail.
Taste Profile
Ingredients
Instructions
Chill the glass
Place a coupe in the freezer or fill with ice water to chill thoroughly.
Build in the shaker
Add gin, apricot brandy liqueur and fresh orange juice to a shaker. Fill with solid ice cubes.
Shake hard
Shake vigorously for 10–12 seconds until the tin is frosty and the mix is well aerated.
Double strain
Discard the ice from the glass. Fine-strain the cocktail into the chilled coupe to remove shards and pulp.
Garnish
Express the orange twist over the surface, rim the glass, then place the twist or discard as preferred.
Bartender Tips
Use fresh juice
Freshly squeezed orange juice provides the acidity and aroma that bottled juice lacks. Strain the juice if pulpy for a smoother finish.
Mind the ratio
Start with 2:1:1. If your apricot liqueur is very sweet, reduce it slightly and lengthen with a short squeeze of lemon or a touch more gin.
Cold gear, solid ice
Chill the glass and use dense cubes. You will get faster chilling, better texture and the right dilution in under 12 seconds.
For a non-alcoholic Paradise, use a juniper-forward zero-ABV spirit in place of gin and apricot nectar or a light apricot syrup instead of liqueur. Keep the fresh orange juice and shake hard with plenty of ice to build texture. A short squeeze of lemon can add the missing bite. Aim for a 2:1:1 structure to retain balance, but dial the apricot to taste depending on sweetness. Fine-strain to keep it glossy and garnish with an orange twist for aroma. Served in a chilled coupe, it still reads special. The mouthfeel will be lighter without alcohol’s weight, so a slightly longer shake helps. If you prefer less sweetness, lengthen with a splash of chilled still water before straining. You keep the sunny character while staying fully alcohol-free.
Similar Drinks
Frequently Asked Questions
What gin and apricot options work best in a Paradise?
Choose a classic, juniper-led gin to give the drink backbone and keep it crisp. For the apricot, pick a true apricot liqueur with ripe fruit character rather than a neutral, overly sweet version. The goal is plush stone fruit without syrupy weight.
Should I shake or stir, and how long?
Shake hard for 10 to 12 seconds with solid ice to chill, aerate and dilute properly. Stirring will not integrate the citrus and liqueur as cleanly. Double strain to remove pulp and ice chips for a satin finish.
How strong does it feel and when should I serve it?
It drinks medium-strong with a bright, quick finish, making it ideal as an aperitif. Serve before dinner, at summer gatherings or as a brunch alternative to longer, fizzier drinks. The fruit reads lively rather than heavy.
Can I batch it ahead, and what are common mistakes?
Pre-batch the gin and liqueur cold, then add fresh orange juice when shaking to order; avoid batching citrus far in advance. Common errors include using shelf-stable juice, over-diluting with poor ice and skipping the fine strain. Fix them with fresh juice, solid cubes and a quick double strain.
Hangover Risk
Risk Level
Hangover risk based on alcohol type, content, and serving size: 3/5. Always drink responsibly.
Recipe Rating
Based on 3 reviews