Apricot Julep

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Julep tin
• Ice: Crushed ice
• Garnish: Mint sprigs bouquet & wedge fresh apricot when in season
• ABV: 24%

Ingredients

• Fresh or tinned apricot — 1⁄2 fresh
• Mint leaves — 12 fresh
• Bourbon whiskey — 1½ oz (45 ml)
• Giffard Abricot du Roussillon liqueur — ⅔ oz (20 ml)

How to make it

1. MUDDLE apricot in base of shaker.
2. Add other ingredients, SHAKE with ice and fine strain into cup half filled with crushed ice.
3. CHURN (stir) the drink with the crushed ice using a bar spoon.
4. Top up with more crushed ice and CHURN again.
5. Repeat this process so the drink fills the cup and frost forms on the outside.

A cocktail with apricot and bourbon, served with crushed ice.

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Holidays

• St Stephen's Day (Hungary)

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