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Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Celebrating 20 Years of Friendship
Apricot Manhattans
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 237
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 237
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
Ingredients
Directions
Special equipment:
a French press- Combine the chopped apricots and the apricot nectar in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer briskly until reduced and somewhat syrupy, about 10 minutes. Pour into a French press and let cool to room temperature, 5 to 10 minutes. Then add the bourbon, vermouth and bitters; stir well.
- Add ice to 4 rocks glasses. Place the lid on the press and plunge. Divide the drink between the glasses and garnish each with a whole dried apricot.
Cook’s Note
Don't throw out the chopped apricots--they are delicious and can be used in vinaigrettes, on ice cream, etc.
My Private Notes
Show:
Valerie's Home Cooking
Episode:
Celebrating 20 Years of Friendship
