Suzi's Blog

Brian’s Apricot Paradise

apricot puree in proseco

Apricots. It’s been a wet and cold spring, but the first apricots have arrived. Small, yet intense in flavor, they provide the mixologist true opportunity. Instead of a peaches and Bellinis, here’s a way to use those early apricots and create a wonderful cocktail.

Unlike most of my creations, this is NOT too sweet. And, I used grapefruit bitters as well, so there is a definite “sour” undertone to this drink. It’s a great Sunday brunch beverage that will complement smoked salmon and capers.

Apricot Paradise

Yield: 4-6 drinks

Ingredients:

  • 6 apricots [enough for 1 ½ cups when sliced]
  • ¼ cup sugar syrup
  • Grapefruit bitters
  • Proseco

Preparation:

Peel and slice the apricot. Put them in a blender along with sugar syrup. Process until very smooth. Refrigerate for at least one hour before using.

In champagne flute, put 2-3 tablespoons of the apricot puree in the bottom. Add ¼ teaspoon of grapefruit bitters. Slowly top off the flute with Proseco. Enjoy and refill as needed.

Source: Brian O’Rourke

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