Serve in aJulep tin
Mint sprigs bouquet & wedge fresh apricot when in season
How to make:
MUDDLE apricot in base of shaker. Add other ingredients, SHAKE with ice and fine strain into cup half filled with crushed ice. CHURN (stir) the drink with the crushed ice using a bar spoon. Top up with more crushed ice and CHURN again. Repeat this process so the drink fills the cup and frost forms on the outside.
|1⁄2 fresh||Fresh or tinned apricot|
|12 fresh||Mint leaves|
|1 1⁄2 fl oz||Bourbon whiskey|
|2⁄3 fl oz||Giffard Abricot du Roussillon|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Apricot liqueur flavours and sweetens this tasty riff on a classic Bourbon Julep.
Adapted from a recipe by Tony Abou-Ganim, Las Vegas, USA.
The contentious history of the Julep, along with its variants can be found on our page.