Not Quite Fur Season

The light vodka base of this warming cocktail gets a bite of bitter fruit and its golden color from the orange Italian apéritif Aperol and house-made marmalade.


Published:

Not Quite Fur Season

1 ounce vodka (Beck recommends
Dripping Springs Texas Vodka)
¾ ounce Aperol
¼ ounce Royal Combier
¾ ounce lime juice
¾ ounce orange juice
1 heaping teaspoon of house-made apricot & Torrontés marmalade (see recipe below)
Lime and orange
twists, for garnish

Fill a mixing glass with ice and add all ingredients. Shake well and pour into a rocks glass. Garnish with lime and orange twists.

*(Can substitute St. Dalfour Thick Apricot Spread—available at Whole Foods, Central Market)


 

House-made Marmalade
3 pounds apricots, pitted and quartered
2 tablespoons julienned orange zest
Juice of one orange
⅓ cup Viognier reduction (recipe below)
Pinch of salt
2½ cups granulated sugar
⅓ cup apricot nectar
3 sterilized pint jars with rubber seals and lids

In a large heavy-bottomed pan, combine apricots, orange zest, orange juice, Viognier reduction, salt and sugar.

Cook the mixture over medium heat, stirring regularly for 1–1½ hours.

Once the mixture takes on a marmalade consistency, continue cooking for another 30 minutes, or until a candy thermometer registers 222–223°F. To manually test for doneness: Place a plate in the freezer until it is chilled. On the chilled plate, place a teaspoon of the mixture and allow it to sit for 30 seconds. Tilt the plate. The mixture is ready when it forms a soft gel that moves slightly. If the mixture appears to be too thin and runs quite easily, cook longer.

Ladle the hot marmalade into the warm, sterilized jars, allowing for a ½-inch gap between the lid and the marmalade. Wipe the rim of each jar, then seal the jars with the hot lids and metal bands.

Place the jars on a rack in a large, deep pot, allowing enough space between each jar to prevent contact. Pour in enough water to fully submerge the jars. Cover the pot and boil for 15 minutes.

Use tongs to remove the jars to a cooling rack and allow to cool to room temperature. Check the seals of the jars. The jars are sealed when the center of the lid is slightly indented and cannot be pressed in with a fingertip. Makes 3 pint-sized jars.

Viognier Reduction
1 cup Viognier
2 rosemary sprigs

In a small sauce pan, place 1 cup of Viognier and 2 rosemary sprigs.  Bring to a simmer and let reduce by two-thirds, about 10–15 minutes.  Set aside to cool. 

To read about the creator of this cocktail, click here.

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