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.
Yield: 4-6 drinks
- 6 apricots [enough for 1 ½ cups when sliced]
- ¼ cup sugar syrup
- Grapefruit bitters
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