Apricot Julep
Ingredients
- 1⁄2 fresh Fresh or tinned apricot
- 12 fresh Mint leaves
- 1 1⁄2 oz Bulleit Bourbon
- 2⁄3 oz Luxardo Apricot Albicocca Liqueur
Method
Glassware:
Serve in a Julep tin
Method:
MUDDLE apricot in base of shaker. Add other ingredients, SHAKE with ice and fine strain into cup half filled with crushed ice. CHURN (stir) the drink with the crushed ice using a bar spoon. Top up with more crushed ice and CHURN again. Repeat this process so the drink fills the cup and frost forms on the outside.
History:
Adapted from a recipe by Tony Abou-Ganim, Las Vegas, USA.
The contentious history of the Julep, along with its variants can be found on our page.
Review:
Apricot liqueur flavours and sweetens this tasty riff on a classic Bourbon Julep.
