A smooth apricot whiskey cocktail sweetened with apricots and agave nectar with a splash of ginger beer.
When cruising the local farm stand I came across these gorgeous purple apricots. They are deep purple and super juicy. So naturally my first thought was to create a cocktail with these beauties. And I did! Creating a cocktail is the best part of the job. You can see for yourself and drink along with me by following me on snapchat. Username: dailyappetite. Everyone needs an online drinking buddy and I am your gal. Plus it is a fun look into the behind the scenes of a food blog.
If you did see the creation of this cocktail on snapchat you know it took me a couple of tries. It actually started out as a shot with dark rum. After 2 shots that didn’t hit the yum spot I switched to a cocktail. I also switched to whiskey and jackpot! I was on to something.
To muddle or to pulverize the apricots? I tried muddling half of an apricot but it really wasn’t releasing enough flavor. Plus at the end of the drink you just have a sad piece of beat up fruit at the bottom of your drink that is not even appealing to eat. I pulled out my food processor and threw the apricots in to create a smooth pulp. Once I stirred in the pulp it laced the whole drink giving it the full flavor I wanted from those gorgeous little apricots. Two apricots cut in half and pitted gave me enough pulp for 4 drinks.