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A chilled summertime bourbon cocktail using fresh muddled apricots, simple syrup, and elderflower liqueur.
Guaranteed to aide in keeping you chill during this, the summer of quasi-continued self quarantine, An Iced Apricot Bourbon Fizz. To all my male readers, this is NOT a girly drink. It is Bourbon through and through. Ladies, I softened this by sugaring the rim and splashing it with a hint of St. Germain elderflower liqueur but hold on during that initial sip. This porch sipper is a mighty li’l beverage. BRING SNACKS…
Time to transport yourself out of quarantine with a sip of summer in An Iced Apricot Bourbon Fizz.
Only because it had Bourbon in it, would my guys agree to ‘try’ this cocktail when I first stirred a jar up. We experimented with several Bourbons before agreeing on Blanton’s with its smooth taste working best in this tincture. By then, they had conceded. This could pass as a ‘guy drink.’ There was just one slight problem with it being too pink. I said ‘too bad…’
It does not pay to skip on quality, nor does it pay to shake up with something you would not drink by itself. Bar cart necessaries, click images for pricing and soonest availability dates as they've been inundated since the shutdowns began.
To muddle or not to muddle; choose from both short and tall glass muddle beakers or a muddler alone. I purchased and am using the Martha Stewart set on the right and getting a lot of use out of it since social distancing began. Click images for pricing.
A combination of a simple syrup, a good bourbon, and fresh ripe apricots, An Iced Apricot Bourbon Fizz makes the perfect summer cocktail.
When I come up with these drinks, it is usually because I am inspired by some food or another. In this case, fresh summer stone fruits. This all actually began this time last year when I was writing a post for Peach Shortcake Biscuits. I had purchased peaches, apricots and plums and ended up ONLY using the peaches. I continued to struggle with what to do with the apricots and the plums. All I could come up with was to garnish cocktails.
Use a fashionable stainless steel cocktail strainer in conjunction with your glass muddle beaker and appear the professional to all who gaze upon your cocktail talents. Bar cart necessaries, click images for pricing.
Bar carts are pretty and practical pieces of furniture. In smaller dining room, a bar cart can double as a buffet table. Roll your collection out onto a porch for an al fresco summer party. Designs and prices range from very reasonable to lavish. Click images for pricing.
This is my new comfort drink. It is vital to have things that bring a small measure of comfort and joy during these tough times and this cocktail is that for me…
It was not until I was in St. Augustine, Florida this past Christmas that I watched a bartender at Prohibition Kitchen muddle a handful of overripe berries for a drink, that I pondered experimenting with those apricots and plums. Well, the apricots won. At least this time, as the liquor of choice would be something which I had a whole lot of on hand; Bourbon. By the way, if you visit St. Augustine, Prohibition Kitchen is a must try. Their Poutine with Guinness Gravy and Cheese Curds was out of this world...
Muddle ingredients in that crystal cocktail pitcher you have sitting on a shelf and treat yourself with this simple summer stunner.
This cocktail is strained before consuming, so any large chunks of fruit from the muddle are held back. A few tricks I learned from making this over and over is to muddle and mix your liquors in a large glass shaker or glass cocktail pitcher and pop into the fridge for several hours. Metal affects the finished product. I am not a scientist, and cannot tell you why. Just use glass. The apricots swim in the bourbon and really impart their subtle flavor. They impart summer. It also gets things chilly which is what you want. After the chill, the remainder of the recipe takes only a few minutes to finish.
It is bold, but smooth and a decent stiff cocktail that eases the social distancing doldrums. Make your own porch party…
For all my girls, a sugar-rimmed coupe, some 'olfactorius' St. Germain, and savory stem of fresh thyme. Make a single or make a pitcher but make this cocktail. Trust me, you WILL be able to handle the Bourbon in this drink…
Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy.
Ingredients for An Iced Apricot Bourbon Fizz
For the Rimmed Glass
- 2 tablespoons raw sugar
- zest of 1 lime
- simple syrup, chilled
For the Bourbon Cocktail
- 4 fresh ripe or overly ripe apricots, halved and pitted
- 3 ounces quality Bourbon I am using Blanton's
- 1 ounce fresh lime juice
- 1 ounce simple syrup, chilled
- 1 ounce Elderflower liquor such as St. Germain
- club soda or sparkling wine, chilled
- Combine the lime zest and coarse sugar in a shallow bowl with the tines of a fork. On a very small, shallow saucer, pour a tablespoon or two of the simple syrup. Dip the rims of two cocktail coupes into the shallow pool of simple syrup and then immediately dip into the lime sugar. Set inside the refrigerator to set up.
- Add the apricots to a glass shaker along with the Bourbon and using a muddler, work the mixture into a mash so the apricots are juiced and combined with the Bourbon VERY WELL. Place into refrigerator to chill, about 2 to 3 hours.
- Once Bourbon apricot mash has chilled, add the lime juice, simple syrup and elderflower liqueur. Muddle once more. Add ice to the glass shaker and fit with a top. Shake vigorously and strain into the prepared sugar-rimmed coupes.
- Fill remaining room in coupes with the club soda or a well-chilled sparkling wine.
- Garnish with a single stem of fresh thyme.
An optional additional step; once the apricot mash has been strained, the remaining fruit and fruit pulp may be gently pulsed with fresh thyme leaves and then spooned into and frozen in ice cube trays. Add the 'cubes' to the cocktails when ready to serve.