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Recipe courtesy of Valerie Bertinelli

Show: Valerie's Home Cooking

Episode: Celebrating 20 Years of Friendship

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Total:: 45 min
Active:: 15 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

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

Name: Apricot Manhattans
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 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