We debuted this recipe at a November event and it has become one of our all time favorites. The blend of fall flavors and subtle heat from the chili sugar is sure to be a hit at upcoming get togethers.
Ginger Apricot Cocktail
2.5 ounces ginger cardamom infused vodka
.5 ounce fresh lemon juice
1 ounce apricot orange simple syrup
1 ounce club soda
Pureed canned apricots (we use our mom’s home canned — they are the best!)
Garnish: sage leaf and sweet heat ancho chili sugar
Infuse your favorite vodka with rokz ginger cardamom infusion. Rim a chilled glass with rokz sweet heat cocktail sugar (we like to rim just half the glass for a cool look). Combine the vodka, lemon juice and simple syrup in a cocktail shaker. Add ice and shake until well chilled, about 20 seconds; strain over a couple of large ice cubes. Add a tablespoon of the pureed apricots to the glass and top with the club soda. Give it a slow stir, drop in a sage leaf and enjoy.
Apricot Orange Simple Syrup
1 cup sugar
1 cup water
1/3 cup chopped dried apricots
the peel from one orange
Combine ingredients in a pot, bring to a boil, remove from heat and let cool before using. This will keep in your refrigerator for a up to a month.