Apricot and honey cocktail
Rye whiskey and poached apricots make a delightful spring cocktail.
It's stone fruit season and what better way to celebrate than with a hand-crafted cocktail? This recipe takes lush apricots and poaches them in honey, which pairs perfectly with the toasted oak and vanilla found in rye whiskey. It's a treat for all summer long, and perfect for those long, breezy holiday weekends.
I suggest making some extra, as these poached apricots are a great addition to both breakfast and ice cream. Or simply enjoy them on their own because they are that good! We won't tell.
- 4 apricots
- 1/2 cup honey
- 6 ounces rye whiskey
- 2 dashes fennel bitters
- ice cubes
Slice the apricots, removing the pits, and place them in a small sauce pan, face down, such as a butter warmer. You want the apricots to be quite ripe for this, so don't place them in the fridge, as they will not ripen there. To speed up the process, put them in a paper bag for a day or two.
Add the honey and bring it to a boil over a medium heat. Be sure to keep an eye on it, boiling honey loves to boil over. Cook the apricots for about a minute.
Strain out the apricots and puree them, reserving the honey. It's perfect over pancakes, French toast or a buttermilk biscuit.
Add 2 ounces of the apricot puree and the remaining ingredients to a mixing glass filled 1/3 full with ice. Cover and shake for 10 seconds. A little tidbit, cocktails with fruit juices and what not, are always shaken, whereas drinks that are purely spirits are stirred.
Divide the drink between into two old-fashioned glasses and serve.
Related Topics: Drinks and smoothies