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.
2 oz. Vodka
.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.
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.