It didn’t take long to discover that most sours are neither sour nor terribly complex or interesting and with plenty of other cocktails to enjoy I haven’t thought much about sours since those long ago days.
Until Ilise became obsessed with making an apricot version this summer. She’s fiddled with the ingredients and proportions, finally arriving at a well-balanced, super-tasty beverage that not only offers a flashback to the ‘good old days’ but also embraces today’s trendy craft cocktail scene.
So go find your mood rings, wide ties, and elephant bell bottom pants and then mix up a batch of apricot amaretto sours. I think you’ll agree – they’re groovy, man!
Click the photos to enlarge them and read the captions.
Recipe by Ilise Goldberg, inspired by Jeff Morgenthaler, bartender, Pepe le Moko, Portland, Oregon
- ¾ oz Amaretto Liqueur
- 1 oz Bourbon (Woodford Reserve is a good choice)
- 2 oz Apricot Nectar (homemade [recipe below] or canned)
- ¾ oz Lemon Juice
- 2-3 dashes bitters
- Wide slice of lemon peel (for garnish)
- Brandied cherry (for garnish)
- In a cocktail shaker combine all ingredients with ice (except garnish). Shake well.
- Strain into an old-fashioned glass over fresh ice cubes.
- Garnish with lemon peel and brandied cherry (wrap the peel around the cherry and spear with a toothpick).
- 1.5 pound Apricots cut in quarters
- 1 Cup of Water
- ½ Cup of Sugar
- Combine the water and sugar in a pan over high heat until the sugar dissolves.
- Add the apricot chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
- Once the fruit is nice and tender use a potato masher and mash the fruit to release as much juice as possible.
- Remove the mixture from heat and allow it to cool completely.
- Strain the syrup into a container, and store it for up to two weeks in the refrigerator.
- If making far in advance the simple syrup freezes well.
- This recipe produced approximately 24 oz of nectar.