The Food Diaries

Apple & Apricot Martini

In a tumbler 1/3 filled with ice, pour in 25ml Gin, 25ml Apricot liqueur, 25ml apple & elderflower juice, and 2 tsp apricot jam. Shake well and strain into a chilled cocktail glass.

Mai Thai cocktail

This is a twist on the traditional Mai Tai (Tahitian for “good”) using Thai rum instead of the Caribbean varieties of dark and white rum.

In a cocktail shaker 1/3 filled with ice pour in 30ml Sangsom Thai dark rum, 20ml apricot liqueur, 20ml Cointreau, a dash or two of grenadine, a few drops of Angostura bitters, the juice of 1/2 lime and 60ml pineapple juice. Shake vigorously and strain into a highball 1/3 filled with ice. Garnish with fresh mint, a slice of lime, a cocktail cherry and a piece of exotic fruit (such as pineapple or passion fruit).

Serves 1.

Mila’s apricot jam cocktail

This is my new favourite cocktail using a fab apricot liqueur from Salzburg, Austria called Nannerl. It is a sweet/sour combo balancing the sweetness of the Bourbon and apricot with the sourness of the lemon juice. A good summer option.

In a cocktail shaker 1/3 filled with ice add 40ml Bourbon (Maker’s Mark), 20ml apricot liqueur (Nannerl), 25ml lemon juice, 25ml passion fruit juice (or orange juice), 1 tbs apricot jam and a dash of orange bitters. Shake well, till the shaker becomes quite cold and strain into a chilled cocktail glass.

Serves 1.