Cocktails with Apricot
Apricot is the edible stone fruit of Prunus armeniaca, a small orange-fleshed drupe in the family Rosaceae.
Taste profile
Soft floral-fruity aroma over a sweet, mildly tart flesh with only a trace of acidity and no bitterness.
How it's used
Halved, sliced, or perched whole as a garnish, it finishes a drink with fresh orange-hued colour and stone-fruit aroma at the surface; pieces are cut close to service so the flesh does not brown.
Substitutes for Apricot
As a decorative, aromatic garnish rather than a measured ingredient, another fresh orange or yellow stone fruit such as peach or nectarine can stand in to preserve the colour and stone-fruit look, though it only approximates the specific fresh-apricot scent.
Description
A drupe resembling a small peach, roughly 1.5–2.5 cm across, with fleshy pulp enclosing a single hard-shelled seed. Genetic studies point to Central Asia as the center of origin of the cultivated apricot.
Storage
Fresh apricot is perishable and its cut flesh browns once exposed; keep chilled and slice close to serving.
