Apricot Jammin
Once upon a time, I used this drink to take third place in a New York Bartending competition. Now a very popular technique, this was the very first time I had ever used smoke in a cocktail. And while I certainly didn’t invent the technique, it was definitely the first time a lot of folks had seen such a thing, which made me feel like a pioneer of sorts. Onward!
Apricot Jammin
- 1 tsp. apricot jam
- 1 oz. Tennessee whiskey
- .5 oz. apricot brandy
- 1 oz. simple syrup
- 1 oz. lemon juice
- Vanilla bean smoke*
Combine apricot jam and whiskey in mixing glass. Stir until the jam dissolves. Add remaining ingredients and fill the glass with ice. Shake well and pour into the shaker side of the assembly.
* With a torch lighter, burn the tip of a vanilla bean. On a bar top place your glass part of your Boston shaker upside down and place the smoking vanilla bean inside of it. Let the smoke coat the inside of the glass. Then pull the shaker tin underneath the smoke-filled glass. Shake again with the smoke inside the assembly. Double strain over fresh ice.