COCKTAIL RECIPE: GOLD RUSH

There’s a chill in the air reminding everyone that autumn is near. Celebrate the changing of the seasons with a Gold Rush, a new fall cocktail made with delicious local apricots, created by WCD’s in house mixologist Molly Briggs.

Gold Rush

2 oz. Vodkagold rush cocktail

.75 oz. Apricot Syrup

.5 oz. Lemon Juice

3 Medium Sized Basil Leaves

In a mixing glass muddle basil. Add the rest of the ingredients, ice and shake. Double strain into a rocks glass with ice and garnish with a basil sprig and dehydrated lemon round.

Apricot Syrup

5 Large or 10 Small Apricots pitted

2 Cups Water

2 Cups White Sugar

Add all ingredients to a small pot. Slowly heat up to a Simmer.  Simmer on low for 10 minutes. Double strain and let cool.