We are so close to barbecue season I swear I can taste it! I've already got a million and one ideas floating around my head to celebrate the upcoming warmth and sunshine. But at the forefront: Rebekah and Carlene's recipe for apricot and ginger cocktails. It's essentially sunshine in a glass which makes this beauty a no brainer!
Apricot Tea and Ginger Cocktail
|FOR THE TEA||2 chunks crystalized ginger|
|1 teaspoon apricot jam||1-2 dried apricots, punctured|
|1.5 teaspoons loose oolong tea||FOR THE GINGER SIMPLE SYRUP|
|1 cup granulated sugar||1 cup water|
|1 organic ginger cluster, washed and sliced thin (Slice the root across the grain of the fibers, into coin size pieces)||FOR THE TINCTURE|
|6 oz. (approx. 1 cup) of your favorite cognac or brandy||Orange peel of 1 whole orange, diced into small pieces|
|½ cup dried apricots, diced into small pieces||1 vanilla bean, cut lengthwise (do not scrape)|
|FOR THE COCKTAIL||2 oz. Kettle One Vodka|
|2 oz. Apricot and Orange Brandy Tincture||1 oz. Ginger Simple Syrup|
|1 oz. Ginger Apricot Tea, brewed and cooled to room temperature||Juice of 2 lemons|
|Sliced lemon for garnish|
FOR THE TEA
Place ingredients (except for the jam) in cheesecloth or a tea ball. Steep in 8 ounces hot water for 5 minutes. Remove sachet and stir in jam.
FOR THE SIMPLE SYRUP
Combine ingredients in a pot over high heat. Bring to a boil and remove from heat. Allow to cool before using. This simple syrup will last in the refrigerator for 4 weeks (with 1 oz. of vodka it can be stored for up to 3 months).
Optional: Heat 1 cup honey or rice syrup with ginger and allow to infuse 2-3 days for use in place of sugar syrup.
FOR THE TINCTURE
Combine all ingredients in a mason jar and let soak for 2 to 3 days. The brandy acts as a preservative for the fruit allowing the tincture to last for 6-8 weeks.
FOR THE COCKTAIL
Place all ingredients in a cocktail shaker with ice and shake for a minute or two until well blended. Serve in martini glasses with a lemon garnish.