Apricot Whiskey Sour

Sometimes I feel like I hit a drink that I want to drink over and over. It zooms to the top of the nightly repertoire. I don't want to drink ONE. I want several, day after day. This is one of them. This drink is easy, you probably have the ingredients around, and is a fun variation on a whiskey sour, with apricot jam as the sweetener.

I must have a serious weak spot for a whiskey sour, because this rosemary maple variation did the same job on me. 

Note: We used We Love Jam's Blenheim Apricot Jam. It's a little runnier than some, because it doesn't have any pectin, so if yours is firmer, you might want to soften it with a little warm water and then let it cool before mixing.

Let me know what you think...


PS: The drink is served in our hand engraved Galaxy Coupe with rye from one of our Liquor Decanters.

Apricot Whiskey Sour

2 oz rye
3/4 oz lemon juice
1 tsp apricot jam
dash of Angostura bitters
lemon twist garnish

Combine ingredients in shaker with ice. Shake well, and strain into a coupe. Garnish with a lemon twist.