Grilling with Stephanie Izard: Citrus Bourbon Cocktail with Fresh Apricots and Vanilla

RECIPE

2 oz. bourbon or Templeton Rye whiskey

1 oz. spiced apricot syrup

¾ oz. lemon, grapefruit, and orange juices

1. Shake with ice.

2. Strain over ice into a rocks glass.

3. Garnish with mint.

SPICED APRICOT SYRUP

20 pieces of cloves

5 pieces of all-spice

2 cinnamon sticks

2 tbsp vanilla paste

4 oz fresh apricots, pitted

2 cups sugar

1 cup water

Wrap clove, all-spice, cinnamon, and vanilla in cheese cloth to create a sachet. Simmer apricots, sugar, wate,r and sachet until mixture becomes syrupy. Remove sachet, and put the rest of the mixture in a blender until smooth.

This article appears in the July 2011 issue of Chicago magazine. Subscribe to Chicago magazine.

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