3 quarts cold milk
1/2 cup warm lemon juice
8 tablespoons white sugar, divided
1 teaspoon distilled white vinegar
½ teaspoon orange juice
1 1/2 cups crumbled dried apricots (optional)
2 tablespoons Dijon mustard (optional)
1 tablespoon green parsley, chopped
4 limes in frozen cocktail glass
2 teaspoons grated orange zest
Make the cocktail sauce: Brew 3 quarts of water in double boiler quart its knob. Add lemon juice and juice of 1 tablespoon sugar and blend gently until the sugar is thoroughly dissolved. Remove from heat and whisk in mustard. Add green parsley and orange zest and pour into a blender or over ice. Blend until smooth. Pour into glasses and serve in the glass over ice.