To make per glass

  • 50ml bourbon
  • 25ml apricot puree
  • 15ml freshly squeezed lemon juice
  • 3 fresh mint leaves

To make

  1. Mix the bourbon, apricot puree and lemon juice in a cocktail shaker over ice
  2. Tear the mint with your hands and add to the shaker
  3. Shake until cold and strain into a rocks glass filled with ice
  4. Garnish with extra mint if desired

Or try these...

January - Espressotini
February - 14th
March - Apricot Bourbon
April - Rhubarb Cobbler
May - Strawberry Champagne Punch (but with English Sparkling wine!)
June - Brewed Mary: Beer Bloody Mary
July - Earl Grey Martini
August - Tequila Mojito
September - Blackberry Bramble
October - Café Amore
November - Baked Apple Martini
December - Ginger Snap
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