An Iced Apricot Bourbon Fizz
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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…’
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.
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…
An Iced Apricot Bourbon Fizz
Ingredients
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
Instructions
- 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.
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.
Nutrition
Link to some of my other cocktail recipes, including
my most popular cocktail post for PIRATES PUNCH!
THE SPICED BLOOD ORANGE SOUR
THE SOUL TRAIN
THE MANHATTAN COCKTAIL
A PERFECT MARGARITA COCKTAIL
A SLOPPY RITA WITH BUTTER-GRIDDLED PINEAPPLE
A BLACKBERRY-ROSEMARY VODKA & SODA
This sounds so amazing! And I love elderflower liqueur – Thanks for sharing at the What’s for Dinner party. Hope to see you again at tomorrow’s party!