Sometimes, making a cocktail provides an opportunity to focus on simplicity and to experiment with the flavors of the season that demand to be mixed with Pisco. So next time you crave to be refreshed on a hot Summer day, start with some Pisco, add a little bit of simple syrup, mix in some stone fruit purée, shake, strain, and serve cold in a mason jar with ice. Presenting, a cocktail that is sweet, tart, colorful, and rich with anti-oxidants and vitamins — the Apricot Pisco Julep will be the medicine for whatever ails you this Summer.
- 2 oz. Pisco
- 4 tablespoons apricot purée
- 1 oz. mint infused simple syrup
- fresh mint for garnish
Remove the pits from 3 apricots, chop coarsely, and purée with an immersion blender. Combine the Pisco, mint infused simple syrup, and apricot purée in a 16 oz. mason jar with ice, shake vigorously for 30 seconds, and serve strained in an 8 oz. mason jar filled with cracked ice. Garnish with fresh mint.
To make the mint infused simple syrup, combine 1 cup water, 1 cup sugar, and 1 cup loosely packed mint leafs in a pot. Bring to a simmer and stir to dissolve the sugar, then let steep for 10 minutes. Strain into a mason jar and let cool before using. After shaking all the ingredients with ice, use a fine mesh strainer to strain the drink being served.