Apricot Julep

Difford's Guide
User Rating (1 rating)

Serve in a

Julep tin

Garnish:

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.

12 fresh Fresh or tinned apricot
12 fresh Mint leaves
1 1/2 fl oz Bourbon whiskey
2/3 fl oz Giffard Abricot du Roussillon liqueur
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Review:

Apricot liqueur flavours and sweetens this tasty riff on a classic Bourbon Julep.

History:

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.

Nutrition:

One serving of Apricot Julep contains 112 calories.

Alcohol content:

  • 1.3 standard drinks
  • 28.54% alc./vol. (57.08° proof)
  • 18.5 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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