Apricot Julep
Curiada Ingredients
Other Ingredients
- 0.50 fresh Fresh or tinned apricot
- 12.00 fresh Mint leaves
Directions
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Muddle apricot in base of shaker
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Add other ingredients to shaker
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Shake with ice
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Fine strain into julep tin half filled with crushed ice
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Churn the drink with crushed ice using bar spoon
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Top up with more crushed ice and churn again
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Repeat process until drink fills cup and frost forms on outside
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Garnish with mint sprigs bouquet and fresh apricot wedge
Cocktail Description
This isn't your grandmother's mint julep—it's a fruity, frost-kissed twist that brings stone fruit sweetness to the classic Southern sipper.
The Apricot Julep combines muddled fresh or tinned apricot with Savage & Cooke's cask-finished bourbon and Giffard's apricot liqueur, creating a drink that tastes like summer afternoons distilled into a glass. Bright mint cuts through the rich bourbon and honeyed apricot notes, while the crushed ice technique chills everything down to a refreshing, almost slushy consistency. Making this one requires a bit of elbow grease—all that churning and topping with crushed ice takes patience, but watching the frost form on your julep tin is half the fun. It's perfect for warm-weather gatherings, Derby Day parties, or anytime you want something cold and satisfying that feels special. The drink pairs beautifully with grilled pork chops, BBQ chicken, or a cheese board featuring creamy brie and aged cheddar. That bouquet of fresh mint and apricot wedge garnish makes it look as good as it tastes, turning a simple cocktail into something worth celebrating.
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