Apricot Whiskey Smash ?
I experienced my first Whiskey Smash while visiting my fabulous ‘sista’ *Margi in New Orleans. (Please see my About page for details regarding *The Sisters)
Having grown up in ‘wine country’ (Northern California), I was not well acquainted with the various spirits such as Kentucky bourbon verses Scotch whiskey when I headed to Louisiana for my first visit. Margi happily took to curing my ignorance by educating me as to the local lore upon my arrival to NOLA.
The traditional Whiskey Smash is like a wicked cross between a Mint Julep and bastardized Mojito. After just one sip, I found myself toying with the many variations I could create based upon the flavors dancing magically together in my mouth.
A point of clarification that I feel compelled to state right here and now, my Apricot Whiskey Smash is simply my Le Voov! variation on the traditional cocktail, certainly not an attempt to improve upon the original. Hopefully, I will not be run out of town during my next visit with Margi for creating what may be construed as a ‘Frankenstein Smash’….
For the original Whiskey Smash recipe, please see the book ‘In The Land Of Cocktails, Recipes & Adventures From The Cocktail Chicks’ available in our Le Voov! Amazon Store.
Apricot Whiskey Smash
Serves 2
Ingredients
- 3 – 4 fresh, sun-ripened apricots, pitted and thoroughly pureed (You can also use 4 tablespoons of high quality apricot preserve)
- 3 – 4 shots of Kentucky bourbon whiskey such as Maker’s Mark or Bulleit
- 1 shot orange Curacao Liqueur or Cointreau
Preparations
Place apricot puree in the bottom of chilled shaker with ice. Add bourbon and orange liqueur and allow the puree to mingle with the liquor fully. Shake with vigor and pour into a highball bar glass filled with ice.
Place a thin garnish of freshly sliced orange peel atop to finish off this apricot-orange marmalade cocktail. During the hot summer months, you may wish to add a refreshing splash of ice cold Pellegrino or other mineral water to the top and stir gently.
Le Voov! Side Note: This cocktail can be made with a wide variety of fresh fruit or quality preserves such as persimmons, peaches, raspberries, strawberries, tangelos or lemons. If using citrus, I would recommend muddling with fresh mint. Remember, have fun exploring and bottoms up!
