The Hop Toad Cocktail is a cocktail I was pretty apprehensive toward drinking when I first saw it on the menu at Comstock Saloon.  I had seen a few different recipes for it, and some only use Apricot Brandy as the main ingredient, while others use Navy Rum as a base.  At Comstock, they do use Rum in their cocktail and that’s how I like to drink mine.

• 1.5 oz Navy Rum (Smith & Cross is readily available)
• .75 oz Apricot Liqueur
• .75 oz fresh lemon juice
• 2 dashes Angostura Bitters

Sometimes i’ll add a bar spoon of Jamaican Rum into mine as well for a little bit more of that cane and pirate scent!

Combine all ingredients into a cocktail shaker, add ice and shake.  Strain into a cocktail glass and enjoy.

Cocktail is courtesy of Mr. Jamie Boudreau