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Wilson

A tiki-inspired Peach and Apricot Cocktail with fresh pineapple, blends of bourbon, falernum and ginger beer!

Difficulty: Intermediate

Servings 1 Cocktail
Author Monica C

Ingredients

  • 1 oz Amber Rum Six Saints Grenada Rum Used Here
  • 3/4 oz Havana 7 yr Old Rum
  • 3/4 oz Falernum
  • 1 oz Pineapple Juice Preferably Fresh
  • 1/2 oz Peach Syrup
  • 5 Apricots Pits removed and save 1 for garnishing
  • 3 dashes Angostura Bitters
  • 2 sprigs Mint 1 for Garnishing
  • 1 oz Ginger Beer Preferably spicy (Grace is a great choice, or anything local)

Instructions

  1. In a shaker, muddle 4 apricots to a pulp and lightly press 1 sprig of mint before adding to the shaker

  2. Add the rest of the ingredients (except Ginger Beer), fill the shaker half way with ice and shake

  3. Strain over crushed ice and top with ginger beer. Garnish with apricot and mint

Recipe Notes

I wasn't the biggest fan of the falernum recipe I made, so I haven't attached a home made recipe yet. I'd go to Imbibe for a better version, or just wait until I come up with something I love!

For the Peach Syrup used in this recipe, follow the directions here.