Minty Apricot Brandy Sour

By • July 1, 2012 • 4 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Most of us know and love mint-packed mojitos and juleps, but all kinds of cocktails will perk up when herbs and fruits or berries are added to the mix. On a steamy afternoon or while watching a beautiful sunset, why only settle for the familiar? Instead, grab a cool glass of something less familiar, with inspiration from the garden. Muddling or simple syrups is the key to extracting herbs’ flavors and fragrant oils. In this recipe I transformed a famous Apricot Sour martini, one of my favorites, to a very flavorful, fragrant and although pretty strong, but still very refreshing cocktail. To enhance the apricot and sour flavor, I made a simple syrup not only of mint, water and sugar, but also added dried apricots and tart cherries, and then placed fresh pieces of apricot and a fresh cherry into each glass. As always I took the cocktail to our daughters’ and she and her husband had a delicious aperitif before living for a Birthday party. Kukla

Makes 3 to 4, depending of the size of your glasses

For the mint simple syrup

  • • 1 cup packed fresh mint leaves
  • • 1 cup organic sugar or honey, I used 1/4 cup Organic Blue Agave sweetener
  • • 5-6 dried apricots
  • • A handful of dried Tart Montmorency Cherries
  • • 1 cup water
  1. Combine all the ingredients in a medium sauce pan. Bring to boil on medium-low heat, stirring until the sugar or the sweetener you use dissolves. Lower heat and simmer for about 5 minutes; then of the heat cover and let steep for 20 minutes.
  2. Strain the syrup; squish all the yumminess out of the mint and now rehydrated apricots and cherries. Let cool to room temperature and then chill until ready to make the cocktails. You can store it in the fridge for about two weeks.

For the Apricot Brandy Sour

  • • 6 tablespoons (3oz) Potter’s Apricot Liqueur& Brandy
  • • All of the minty syrup
  • • 6 tablespoons (3oz) freshly squeezed lemon or lime juice
  • • 2 tablespoons (1oz) freshly squeezed orange juice
  • • Fresh apricot, fresh cherries and mint leaves for garnish
  1. Pour the apricot brandy, lemon and orange juices and minty syrup into a cocktail shaker filled with as much or as little ice cubes you like. Shake well, and strain into chilled martini glasses. Garnish with fresh apricot, cherries and mint leaves; serve and enjoy.
Jump to Comments (4)

Comments (4) Questions (0)


about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

You truly are so creative and come up with some amazing "concoctions" this drink is just one more example of your versatility and imagination. Very Nice!


about 2 years ago Kukla

Thanks a lot Suzan!!! You are too kind!


over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Beautiful and very delicious cocktail, love the addition of the mint!


over 2 years ago Kukla

Thank you so much Suzan! My husband, who is very conservative when it comes to food and will not even taste anything he never had before, calls me sometimes “Mad Chemist”, but what can I say? I really love besides traditional dishes and drinks to try different concoctions; most of the time they work and some time don’t. This cocktail, I can surly say, is a successful concoction because both, my daughter and son in-law liked it a lot.