After a three day trip to Portland full of drinking and eating and drinking, I had to take a little break from all things booze. But, it was all worth it – there were so many good places to drink and eat and drink. Anyway, now that I’m somewhat recovered from vacation, I’m back with a new recipe for you. More specifically a scotch apricot cocktail with jasmine tea infused scotch.
This scotch apricot cocktail all started with the jasmine tea infused scotch. I made it right after receiving a bottle of Famous Grouse Blended Scotch, but I didn’t have a plan for it. That is, until I brought home some cute little apricots and wanted to use both in the same cocktail.
I was worried at first that the jasmine tea in the scotch would get lost in the drink, but it doesn’t. It stands up nicely to the other ingredients and it’s balanced with the bitter and sweet from Salers and the acidity of lemon juice. Since the apricot wasn’t super sweet, I added a little simple syrup. A dash of Regan’s Orange Bitters helped add some dimension and a mint leaf garnish helps add a pop of color against the orange.
I have to say, it turned out rather beautiful. And I think all that hard work in creating it deserves another vacation.
- 1 small apricot, pit removed
- 1-1/2 ounces jasmine tea infused scotch**
- ½ ounce Salers
- ½ ounce fresh squeezed lemon juice
- ¼ ounce simple syrup (1:1)
- 1 dash orange bitters (I used Regan's Orange Bitters #6)
- Mint leaf for garnish
- Place apricot in a cocktail shaker and muddle.
- Add remaining ingredients except for garnish and fill shaker with ice.
- Shake and double strain into a chilled coupe glass.
- Garnish with a mint leaf that has been smacked between the palms.
- **To make the jasmine tea infused scotch, put 1 tea bag in 8 ounces of blended scotch (I used Famous Grouse) and let sit for 2 hours. Remove the tea bag and it's ready to be enjoyed.
Want more just like this? Subscribe to our newsletter and you’ll get the latest buzz delivered directly to your inbox!