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You are here: Home / SIPS / Apricot Bourbon Smash Cocktail

Apricot Bourbon Smash Cocktail

June 8, 2019 By Steven Leave a Comment

One of my all-time favorite summertime beverages is the Apricot Bourbon Smash cocktail! I love Bourbon Smash cocktails, they are some of my favorite cocktail recipes. I like to experiment with a wide variety of fruits and berries when making Bourbon Smash recipes. Sweet, cool, and refreshing, it’s easy to drink and easy to make. I use Apricots in this Bourbon Smash cocktail, but all stone fruits are excellent with bourbon. Peaches, plums, and nectarines have all been amazing as substitutes for apricots. When muddling fruits or berries in cocktails I mix it up quite a bit and I usually just go by what looks the best when making a selection.

Apricot Bourbon Smash

I always taste a slice of the apricot before making my Apricot Bourbon Smash cocktail recipe to determine how sweet it is. Not all apricots are created equal and some will be sweeter than others. I use a simple syrup as the sweetener. I vary the amount based on how sweet the apricot is in order to get the best results. I’ve found that apricots are usually at the peak roughly around the first or second week in August. They’re sweet, juicy, and just about the most perfect thing you’ve ever tasted. Mix in a little ice-cold bourbon, and some lemon and you’ve got yourself a party.

There is a lot of fruit being muddled in this cocktail and it will clog up your cocktail shaker in the blink of an eye. For best results, muddle the fruit and liquor together in a tall glass without then strain the mixture into a cocktail shaker over ice. You’ll save yourself a big mess!

Apricot Bourbon Smash

Here’s my Apricot Bourbon Smash Cocktail recipe:

Apricot Bourbon Smash
Print Recipe
5 from 1 vote

Apricot Bourbon Smash

Sweet, cool and refreshing, it’s easy to drink and easy to make, I use apricots in this cocktail, but all stone fruits are excellent with bourbon. Peaches, plums, and nectarines have all been amazing as substitutes for my Apricot Bourbon Smash recipe
Prep Time5 minutes mins
Cook Time0 minutes mins
Total Time5 minutes mins
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Course: Cocktail
Cuisine: American
Keyword: Bourbon, cocktail
Servings: 2
Calories: 424kcal

Equipment

  • Muddling Tool
  • Cocktail Shaker
  • Strainer

Ingredients

  • 1 Apricot Fresh or frozen
  • 4 Ounces Bourbon
  • 2 Ounces Aperol Orange Liqueur
  • 1-2 Ounces Simple Syrup Depends on the sweetness of the peaches
  • 1 Lemon Juice only

Garnish

  • 2 Mint Sprigs
  • 2 Slices Lemon
  • 4 Slices Fresh Apricot

Instructions

  • Slice the apricot in half and remove the stone, slice each half into 6-8 slices (depends on the size of the apricot), taste a slice to determine how much simple syrup to use.
  • Reserve 4 slices for garnish
  • Place the remaining apricot slices into a tall glass, add the liquor and simple syrup, muddle the mixture well
  • Add ice to a cocktail shaker and strain the muddled liquor into it, cover and shake well
  • Strain into a tumbler over ice
  • Garnish with apricot slices, lemon slice, and mint
Nutrition Facts
Apricot Bourbon Smash
Amount Per Serving
Calories 424 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 13mg1%
Potassium 802mg23%
Carbohydrates 62g21%
Fiber 7g29%
Sugar 53g59%
Protein 4g8%
Vitamin A 1291IU26%
Vitamin C 58mg70%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

Apricot Bourbon Smash

hank you for visiting my Food Blog, I hope you enjoy my recipe for an Apricot Bourbon Smash, please come back and visit again soon! Cheers and bon appetit, Steven

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Filed Under: SIPS Tagged With: Apricot Bourbon Smash, Apricot Bourbon Smash cocktail, Apricot Bourbon Smash recipe, bourbon smash cocktail recipe, bourbon smash recipe, smash cocktail

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Hi, my name is Steven Thompson welcome to my Food Blog. I am a graduate of the French Culinary Institute in New York City where I studied Pastry Arts. Throughout the years, I've worked in some of the best restaurants and hotels in the world. Although I have moved on from the world of the professional kitchen, I still have a great love and passion for cooking and food photography, which is why I've become a food blogger. I hope you enjoy reading and making some of these recipes as much as I do. Cheers and bon appetit! Read More…

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