Helen Cocktail

Apricots have finally shown their smiley red cheeks at our neighborhood market, and we have been enjoying very often. I am really hoping they stick around for a bit as I have some great ideas that I want to try out. One of these ideas happen to be Helen Cocktail. This cocktail is kind of like a smoothie but with booze.

We named this cocktail after my grandmother Helen, as it was her small but humble apricot tree that made me fall in love over and over again every summer. My sister and I use to run around the backyard, making up stories and playing for hours. I remember springtime days when the blossoms would gently scent the backyard. A quick run under the tree would stop my tiny feet in their tracks, so I could inhale the perfumed air. I loved that smell, and to this day, it grabs me whenever it may be floating by. I anxiously use to wait until that first “perfectly” orange apricot arrived, just waiting for me to pluck it off the branch and stuff it into my tiny mouth, nibbling away, rolling the pit between my teeth; savoring every last fiber. These apricots were so perfect, still warm from the sun kissing the flesh, and slightly firm from barely turning orange and sweet like nectar.

My grandmother never made cocktails out of the apricots nor did she feed us Rye. There was an occasional shot of brandy or apricot schnapps to cure what ailed us but that is our little secret.

Instead, she made a delicious jam out of the bounty of apricots, which to this day, I still miss. It was so fresh that I would sneak it by the spoonful. I am sure if she was still here with us, we could talk her into joining us for a Helen Cocktail, and that she would enjoy every sweet sip just as I enjoyed that first bite every summer.

Do you have a favorite cocktail using Apricots?

More Fruity Cocktails

Recipe: Helen Cocktail

* serves two

Ingredients:

2 apricots, cut in half and pitted
4 ounces rye
2 tablespoons simple syrup
1/4 lemon juiced
1 tablespoon thyme
crushed ice
apricot for garnish
triple sec

How To:

In a blender add the apricots and 2 ounces of the rye. Blend until smooth.

Set a sieve over a bowl and strain the apricot mixture; just to remove some of the pulp from the puree.

Put the thyme into a shaker and gently muddle just to slightly bruise the herb; then add a handful of ice, the apricot puree, 2 ounces of rye, lemon juice and the simple syrup.

Give a couple of generous shakes, the outside of the shaker will begin to ice a bit.

Strain into 2 cocktail glasses add a floater of triple sec and garnish with a slice of apricot.

Serve.

Drink.

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Chanty@Tiniest Kitchen

Monday 29th of August 2011

This looks so refreshing... I need to try and make it before the summers gone!

Danielle

I've never used apricots in cocktails before, in fact, my repertoire of cocktails is pretty much limited to lime, mint and blueberries. That needs to change with this drink, obviously. Loving the Cocktail Hour series!

Rosa

What an original drink/cocktail! Really lovely.

Great clicks too.

Cheers,

Bren

I love grandma recipes! They're always so on point! The pictures are lovely and the apricots are so succulent.. I'd love to make a flan with them, but I'd have to play with the water content in it! Puree it, perhaps! :)

Alison @ Ingredients Inc.

Friday 26th of August 2011

This looks fabulous!