1980s Recipes + Menus

Apricot Toddy

February 1986
    This recipe would be worth doing for the dried apricot-infused bourbon alone. It’s delicious on its own. If your tastes run more to dry than sweet, you might try it with less apricot brandy, or none at all.

    1/3 cup finely chopped dried apricots
    1/2 cup bourbon
    2 tablespoons sugar
    1/4 cup fresh lemon juice
    1/2 cup apricot brandy

    In a small bowl let the apricots soak in the bourbon for 2 hours. In a saucepan combine the sugar, the lemon juice, and 2 cups water and bring the mixture to a boil, stirring until the sugar is dissolved. Add the apricot mixture and the brandy, heat the mixture over moderate heat, stirring, until it is hot, and divide it among 4 heated mugs. Makes 4 drinks.
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