Today we’re celebrating this glorious summer weather by making an Apricot Julep. This one we’re doing from one of my favorite bartenders Tony Abu-Ganim who is now located in Las Vegas, Nevada. Mint Juleps are a summer staple, and this season really just doesn’t feel right without them, so I try and bring you some great variation every year, sometimes two.

Here’s links to the tools I use in this episode:
Barfly Mint Julep Chalice
Barfly Measuing Cup Jigger (Copper)
Barfly Pineapple Bar Spoon
Bar Ice Scoop
The Modern Mixologist by Tony Abu-Ganim

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Apricot Julep

4 from 2 votes

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Servings 1 Cocktail

Ingredients

 

OZML

• 2 oz Bourbon
• .5 oz Apricot Liqueur
• .5 oz Simple Syrup
• 10-14 Mint Leaves
• 3 Apricot Slices

Garnish

• Mint Sprig

Glassware

• Julep Mug

Instructions

 

• Add mint leaves and apricot to mug and lightly muddle
• add rest of ingredients
• Add Pebble ice and stir until cold
• Top with pebble ice
• Garnish with Mint Sprig