The Apricot Sour brings the sunny sweetness of ripe apricots into the classic Sour formula. Instead of citrus dominance, a hint of stone fruit shines through, enhanced by Bourbon Whiskey to add a smoky-vanilla depth. The recipe uses apricot liqueur as a base, which develops a silky texture with fresh lemon juice and egg white. A drink that impresses equally in spring and summer – fruity but not too sweet, with a slight acidity that tickles the palate.
And here’s what you’ll need for the Apricot Sour
4 cl Bourbon Whiskey
2 cl apricot liqueur
2 cl lemon juice
1.5 cl sugar syrup
1 egg white (or 2 cl pasteurised egg white)
1 splash of orange juice (optional, for garnish)
Key points to note
The trick lies in the apricot liqueur: use a high-quality one that isn’t too sweet – ideally with an alcohol content of at least 25 %, so it blends well with the Bourbon Whiskey without getting lost. If you want to use fresh apricots, purée 30 g ripe fruit and strain through a cloth to remove the pulp. The juice can then replace the liqueur, but reduce the sugar syrup to 1 cl, as the fruit brings natural sweetness. For the egg white: always use fresh and from organic eggs – pasteurised egg white from a carton works, but the foam will never be as stable as with fresh.
Variations
- Apricot Gin Sour — Replace the Bourbon Whiskey with 4 cl London Dry Gin. The gin highlights the floral notes of the apricot and makes the drink lighter, though less smoky. Ideal for gin lovers who prefer fruitiness without whisky depth.
- Spiced Apricot Sour — Add 1 dash of Angostura Bitter to the shaker and replace the sugar syrup with 1.5 cl honey syrup. The spices in the bitter harmonise perfectly with the apricot and give the drink a warm, almost wintry note.
Frequently asked questions
Can I use apricot jam instead of apricot liqueur?
Yes, but in moderation: Stir 1 teaspoon of high-quality apricot jam (without chunks) with 1 cl hot water and strain through a sieve. The mixture replaces the liqueur, but reduce the sugar syrup to 0.5 cl, as jam is already very sweet. The flavour will be more intense, but less elegant than with liqueur.
Why is egg white used in the Apricot Sour?
Egg white creates a silky, almost creamy texture and a stable foam crown – a hallmark of classic Sours. It binds the ingredients and softens the acidity of the lemon juice. If you don’t want to use raw egg, pasteurised egg white from a carton works, but the foam will be less stable.
Can I make the Apricot Sour without alcohol?
Yes, replace the Bourbon Whiskey with 4 cl alcohol-free whisky alternative (e.g. malt or oak-based) and the apricot liqueur with 2 cl alcohol-free apricot syrup. The drink remains fruity but loses complexity – the smoky note of the whisky is missing.
