Make this tasty Apricot Whiskey Sour when you’re craving longer days and the tastes of summer. A touch of ginger-infused honey syrup is a delightful addition to the cocktail, and just a touch of bitters balances out the sweetness from both the apricot liqueur and the honey syrup.
1.5ozbourbon or whiskyI used Elijah Craig Small Batch
1ozapricot liqueurI used Giffard Abricot du Rousillon
3/4ozginger-infused honey syrup**
2dashes Hella ginger bitters
Garnish: mint leaf, dried apricot, apricot preserves on rim
Put a small swipe of apricot preserves on the rim of the rocks glass and set aside.
Combine ingredients in a shaking tin, fill with ice and shake for 10-12 seconds.
Strain into a chilled mixing glass and whip with an electric latte whiskey for 20 seconds.
Pour into the rocks glass filled with ice or one large ice cube. Garnish.
**Ginger-infused Honey Syrup
⅓ cup hot water
⅔ cup honey
1 thumb ginger, peeled and chopped
Add honey to hot water and stir until well-combined. Add ginger and heat in the microwave or on the stove until steaming but not simmering, about 1 minute. Take off heat and allow to steep for at least 15 minutes, or until you love the flavor of the bite of the ginger. Strain and store in the fridge for up to 2 weeks.
Keyword apricot, bitters, boston sour, bourbon, ginger, honey, lemon