The Apricot Fizz cocktail does require some planning in advance, but the result is well worth the wait.
This recipe calls for homemade Apricardamon liqueur, made by infusing dried apricot halves (around 15, finely chopped) and crushed green cardamom pods (roughly 20) with a fifth of vodka and 1 cup of simple syrup. The infusion takes about 3-5 days to reach its full flavor, but it can be kept for up to a year without spoiling.
The liqueur is really what gives this cocktail it’s pizzazz, but you can use apricot brandy if you haven’t had a chance to create your own infusion.
- 1 ounce of Apricardamom or apricot brandy
- Sparkling wine or champagne (brut or extra-dry recommended)
- Pour the Apricardamom (or apricot brandy) in a flute glass and fill the glass with sparkling wine.