2 tbs of [aflink u="http://amzn.to/1sPNfZ1"]raw honey[/aflink]
Pinch of salt
Apricot Manhattan
2 roasted apricot halves
2 ounces bourbon
1/2 ounce sweet vermouth
2-3 dashes of [aflink u="http://amzn.to/VA6W8C"]angostura bitters[/aflink]
Ice
Maraschino cherry, to top
Instructions
Preheat oven to 350 degrees.
Slice your apricots in half and remove the pits. Place in a baking dish cut side up.
Drizzle the hollows of your apricots with the honey, and sprinkle with a pinch of salt.
Bake for 15 minutes and then flip the apricots to be skin side up. Bake for another 5 minutes, until apricots are very soft.
Allow to cool. Store in an airtight container with all of the syrup for up to a week in the refrigerator.
To make the cocktail, muddle 2 roasted apricot halves into the bottom of a high ball glass.
Add bourbon and sweet vermouth and continue to muddle until the apricots begin to liquefy. Stir in a few ice cubes, add a couple dashes of bitters and top with a cherry! Cheers!
Want to get more of my recipes and posts delivered right to your inbox? Just enter your email below and I’ll send them to you when they’re freshly posted!