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Apricot Manhattans

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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 4 servings
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8 dried apricots, chopped, plus 4 left whole, for garnish

One 11- to 12-ounce can apricot nectar 

8 ounces bourbon or rye whiskey

2 1/2 ounces sweet vermouth 

1/2 teaspoon angostura bitters 


Special equipment:
a French press
  1. 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.
  2. 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.

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