Apricot Mint Sours Recipes

SPARKLING APRICOT MINT SOURS

Steps:

• For the sour mix: Mix together the lemon juice, lime juice and simple syrup. Cover and refrigerate until cold.
• Muddle the mint in a pitcher with the sugar. Pour in the apricot nectar, gin and sour mix and mix until combined. Serve in rocks glasses over crushed ice. Top with splashes of prosecco and garnish with mint sprigs.

APRICOT MINT CHIMICHURRI

Steps:

• Place the apricots and 1 teaspoon honey in a heat-proof bowl and cover with boiling water. Soak the apricots for 10 minutes to plump. Remove the apricots from the hot water and roughly chop.
• In a food processor, combine the mint, parsley, cilantro, vinegar, lemon zest and juice, garlic, adobo sauce, cumin, paprika, salt, black pepper, red pepper, remaining tablespoon honey and olive oil and pulse until finely chopped. Add the rehydrated apricots and pulse until the consistency resembles a thick chunky sauce. Cover and store in the refrigerator to allow flavors to come together and serve with grilled meats.

COCONUT LIME SOURS

Steps:

• Preheat oven to 350 degrees F.
• Combine flour, sugar, and salt in a bowl. Cut in margarine until mixture resembles coarse meal. Press crust into ungreased 10 by 15-inch baking pan. Bake for 15 minutes or until golden brown.
• Mix eggs, nuts, brown sugar, and coconut until well blended; spread over baked crust.
• Bake an additional 30 minutes or until set.
• While still warm, loosen the edges with a metal spatula. Mix together the powdered sugar, lime juice, and zest with a fork. Working quickly, spread the lime paste all over the top with a spatula while still warm. Let cool to room temperature and cut into bars. Cut 11 cuts crosswise and 3 cuts lengthwise.

APRICOT BOURBON SOUR

Steps:

• Combine 1 egg white, 1 ounce each bourbon and apricot brandy and 3/4 ounce each lemon juice and simple syrup in a cocktail shaker; shake 30 seconds. Add ice and shake 30 more seconds. Strain into a glass. Garnish with cocktail cherries.

KINDA SORTA SOURS

Steps:

• Combine the onion and cucumber slices in a clean spring-top jar.
• Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.
• Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumber slices, filling to the top of the jar.
• Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate.

APRICOT BRANDY SOUR

Steps:

• In a shaker, pour apricot brandy, lemon juice and Triple Sec.
• Fill in with orange juice (until half the shaker or the quantity you want) and add ice cubes. Shake.
• Pour in a highball glass.
• Optional: Add 1 teaspoon grenadine.

APRICOT CRESCENTS

Steps:

• In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight. , Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. , Place points down 1 in. apart on ungreased baking sheets. Bake at 350° for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.