Apricot Julep Recipe
Daily Value: 14%
Fat-Free, Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||11µg||3%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Considered the quintessential southern concoction, Juleps should be enjoyed by all who appreciate a delicious injection of frost cool when things heat up. This drink is reserved for fresh apricot season and is one of my particular favorites for an outdoor gathering, casual or otherwise. I hope it will inspire a new wave of Julep devotees.
Place 3 slices of fresh apricot and 12 to 14 mint leaves in each cup, add simple syrup, and gentle muddle with a wooden muddler.
Next fill the cup with crushed ice, add bourbon and apricot liqueur, then stir to mix. Top the cup with crushed ice, then continue to stir until a frost forms on the outside of the cup.
Garnish with a "bonnet" of mint (3 or 4 sprigs bundled together). Add a straw or Julep spoon before serving to keep your guest a safe distance from the garnish.
You may want to serve linen napkins with your Juleps to keep warm hands from coming in contact with the frosty cup.
Makes 1 drink
Adapted from "The Modern Mixologist" by Tony Abou-Ganim with Mary Elizabeth Faulkner.Servings: 1