Apricot-Nectarine Julep

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A puree of roasted apricots and nectarines brings out bourbon's notes of vanilla and nutmeg, making for the ultimate late-summer cocktail. Pour some of the reserved puree on top of the crushed ice for a cocktail that almost resembles a Hawaiian shave ice. The same roast-and-puree technique can be used for more stone fruits, such as plums and sour cherries.

By

Hannah Selinger

Updated on July 20, 2023

Tested by

Food & Wine Test Kitchen

Apricot-Nectarine Julep — Photo: Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell

Active Time:

15 mins

Total Time:

1 hr 5 mins

Servings:

1

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Ingredients

Apricot-Nectarine Puree

1 pound fresh apricots, halved and pitted
1 pound fresh nectarines, halved and pitted
⅓ cup granulated sugar

Cocktail

15 fresh mint leaves (about 1/4 loosely packed cup)
25 cup (2 ounces) bourbon
Finely crushed or pebbled ice
1 mint sprig, for garnish

Directions

Make the apricot-nectarine puree:

Preheat oven to 400°F. Toss together apricots, nectarines, and sugar on a large rimmed baking sheet until fully coated; spread in an even layer. Roast in preheated oven until fruit is soft and juicy, about 20 minutes, stirring halfway through roasting time. Let cool 5 minutes. Scrape fruit and any liquid on baking sheet into a food processor or blender; pulse until smooth, 5 to 8 pulses. Pour through a fine wire-mesh strainer into a medium bowl. Refrigerate, uncovered, until completely cool, about 20 minutes. (You should have about 2 cups apricot-nectarine puree, enough for 8 cocktails.)

Make the cocktail:

Muddle mint leaves and 1/4 cup apricot-nectarine puree in bottom of a julep cup. Add bourbon and crushed or pebbled ice to cover; stir until chilled, about 20 seconds. Fill cup with additional ice, adding enough to form a small mound on top. Pour 2 to 4 tablespoons apricot-nectarine puree over ice. Garnish with a mint sprig, and serve with a short julep straw.

To Prepare 8 Cocktails

Muddle 2 cups loosely packed fresh mint leaves and 2 cups apricot-nectarine puree in a pitcher. Add 2 cups bourbon and crushed or pebbled ice to cover, and stir until chilled, about 20 seconds. Serve drinks over ice, and garnish with mint sprigs.