The idea of pairing apricot and hazelnut makes the use of bourbon inevitable as the base liquor for this drink. Without the saffron foam, it is also a good whiskey sour riff. But I would like to add one more touch with saffron foam since I love foamy cocktails and I believe that flavored foams take the experience one level further. If you have a cream siphon, then you will be able to make many variations. (I will share the foam recipe from my stories later)