Apricot Sour


by Raul Faria

The Joy of Mixology by Gaz Regan’s, Cocktail #16, the Apricot Fizz is much like the Amaretto Sour…in fact its exactly like the Amaretto Sour just swap in your preferred brand of Apricot Brandy and viola! Apricot Sour. These two really simple cocktails are often mangled by the completely unnecessary addition of simple syrup or the utilizing of a bottled sour mix. The best option is usually the fresher, simpler option. A Lemon. Here’s the formula 1 part fresh lemon juice + plus 2 parts sweet Liqueur = a Sour. Easy and interchangeable right? One of my personal mentors and our former USBG Las Vegas chapter President Armando Rosario had a saying that I think fits any cocktail but really applies in the case of a basic sour “Make it fresh, Keep it simple.” Ready to make an Apricot Sour?

1) Lets get our tools together; we will need our Boston Shaker, a Hawthorne Strainer, our Citrus Press, a Jigger with a 1 oz measure and a Rocks Glass. Optional tool will be our Double-Strainer to catch any pulp or seeds coming from the lemon when we squeeze it. Our shopping list will include Apricot Brandy, Lemons, Oranges and Maraschino Cherries.

2) Lets begin by adding our 1 oz of lemon juice to our mixing glass portion of the Boston Shaker. Now we can cut the lemon and utilize our Citrus Press to squeeze directly into our Jigger or squeeze the juice through a Double-Strainer, into a separate container like a squeeze bottle or mason jar for later use.

3) Now we will add our 2 oz of Apricot Brandy to the glass. Rothman & Winter Orchard Apricot Liqueur and Marie Brizzard Apry along with Bols Apricot Brandy are great choices. I chose to use Hiram Walker as it’s the most common and readily available.

4) Time to add ice to our mixing glass and shake. Slap on our Hawthorne Strainer and pour into our chilled, iced up rocks glass. Garnish with picked orange wedge and a Maraschino Cherry. Enjoy!

Be sure to pick up a copy of “the Joy of Mixology” book by Gaz Regan and visit gazregan.com.

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