Stone fruit season is definitely coming to a close. A recent trip Berkeley Bowl last week revealed the selection of apricots, plums, nectarines, and their various crosses starting to diminish. There were in fact only about two or three apricot varieties on display, way down from the dozen or so earlier in the month.
Of course, what’s important about this story is that this was supposed to be the summer I overcame my traditional resistance to stone fruit and figure out how to make some original cocktails with them. While I have been known to eat (OK, take a bite of) the occasional peach or apricot, I just seem to be missing the gene that makes one crave this class of fruit. (Excepting cherries. I love cherries.) At the same time, I completely get how outrageously fortunate we are in this part of the country when stone fruit come into season and how awesome it is to use them in cocktails. Hence my resolve, which was thwarted every time I went into the market. How easily my eyes leapt from the piles of pluots and apriums towards the baskets of easy to love marion blackberries and raspberries. How simple to think of something to make with those! How quickly I forgot my good intentions to learn something new!
Finally, a few days ago, I purchased
some of the last apricots, Rival from Washington state. They were medium sized fruit, good looking, firm but starting to show signs of serious ripening. They even smelled like apricots, while so many reveal nothing when sniffed. This, I said to myself, was it: my last chance to make good on my promise. Thus, into a bag a few of the softer feeling fruit went.
That evening, I got to work. I have admit I didn’t tinker around very much before hitting upon the recipe I am about to share. That’s mostly because on the second iteration of this fresh apricot sour, when I swapped Calvados for Laird’s 100-proof straight apple brandy, I felt I had created something so delicious, I felt no inclination to do more than sit back, sip, and savor. No rush, I told myself, there’s always next season.
When the Fat Lady Sings
(Fresh Apricot Sour)
A half of a medium-sized very ripe apricot, cut into about six pieces.
1/2 oz. lemon juice
1/2 oz. home made orgeat
2 oz. Laird’s 100-proof straight apple brandy
1/4 oz. Amaro Montenegro
A small slice of apricot, for garnish
Put the cut apricot half, the lemon juice, and the orgeat into a mixing glass.
Firmly muddle this mixture until the apricot is well pureed.
Add the apple brandy and amaro.
Shake over ice.
Fine strain into a chilled cocktail glass.
Garnish with the small slice of apricot, if desired
Made this cocktail using the season’s last apricots, hence the name.
Earlier iterations of this cocktail used Calvados and the regular Laird’s Applejack. Neither had the assertiveness necessary to balance against the fresh apricot.
You may need to use a barspoon to work the cocktail through the strainer as it gets pretty thick in there.