For the sour mix: Mix together the lemon juice, simple syrup and lime juice. Cover and refrigerate until cold.
For the apricot-mint sours: Muddle the sugar and mint leaves in a pitcher. Add the sour mix, gin and apricot nectar and mix until combined.
Serve in rocks glasses over crushed ice and garnish with mint sprigs and an apricot wedge if using.
Recipe courtesy of Bobby Flay