| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 8 dried apricots, chopped, plus 4 left whole, for garnish
- One 11- to 12-ounce can apricot nectar
- 8 ounces bourbon or rye whiskey
- 2 1/2 ounces sweet vermouth
- 1/2 teaspoon angostura bitters
Instructions
- Combine the chopped apricots and the apricot nectar in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer briskly until reduced and somewhat syrupy, about 10 minutes. Pour into a French press and let cool to room temperature, 5 to 10 minutes. Then add the bourbon, vermouth and bitters; stir well.
- Add ice to 4 rocks glasses. Place the lid on the press and plunge. Divide the drink between the glasses and garnish each with a whole dried apricot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 237 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 18 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 5 mg |
Reviews
I didn’t make this yet but everything I have tried that Valerie has made has been a success. Can’t wait for new Valerie shows. Valerie needs to stay on Foodnetwork. Anyone out there from foodnetwork reading this? Enough of the same people and shows over and over and over. Such a cheap way to run a network.
Looking for cooking Quinola also peanut butter bars on June 20 show
As a lover of Manhattan’s and apricots, this drink is the perfect combo for me. Even tho it is a fairly sweet drink, it is balanced by the whiskey (in this case, Maker’s Mark). I am definitely keeping the leftover apricots for another use & will look forward to making these Manhattans again.