Apricot Bourbon Sour

This Apricot Bourbon Sour brings together smooth bourbon and sweet apricot brandy for a drink that feels balanced and easy to sip. It’s got the boldness you expect from bourbon, softened just enough by the fruit notes in the brandy. The combination leans into both warm and bright flavors, making it a good fit whether you’re winding down or getting the night started. Simple ingredients, no fuss, and a nice kick without being over the top. If you’re looking for something classic with a twist, this one’s worth shaking up. It’s strong, smooth, and just a little bit sweet.

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Tasting Notes

This Apricot Bourbon Sour is bright, rich, and a little silky. The bourbon brings warmth and depth, while the apricot brandy adds a mellow stone fruit note that softens the edges. Lemon juice gives the sour pop, balanced by just enough simple syrup. The egg white adds a smooth texture and a little foam on top that feels light, not heavy. It’s the kind of cocktail that’s both classic and just a little different—easy to drink but still has character. Each sip gives a nice mix of sweet, tart, and bourbon bite.

Equipment and Glassware

You’ll need a cocktail shaker, jigger, citrus press, and a fine strainer. A two-part shaker (Boston style) works best since you’ll dry shake first. Use a coupe or small rocks glass to show off the foam. A strainer keeps any pulp or ice shards out for a clean finish. If you want the best texture, shake hard and give it time it makes the egg white fluffier and the drink smoother. A chilled glass helps the foam hold longer and keeps everything crisp.

Ingredients

• 1 oz bourbon
• 1 oz apricot brandy
• 0.75 oz lemon juice
• 0.75 oz simple syrup
• 1 egg white
• Apricot slice, for garnish

Instructions

• Add the egg white, bourbon, apricot brandy, lemon juice, and simple syrup to a shaker (no ice yet).
• Shake for about 30 seconds to build the foam.
• Add ice and shake again for another 30 seconds until well chilled.
• Strain into a chilled rocks glass.
• Garnish with a apricot slice.

Pro Tips

• Dry shake first to get better foam from the egg white.
• Use fresh lemon juice it makes a difference.
• A fine mesh strainer removes ice chips and pulp.
• Let the foam settle before garnishing.
• If you’re worried about raw egg, use pasteurized whites.
• Shake longer than you think more time = smoother texture.
• Try smoked bourbon for a twist.
• Serve in a chilled glass for a longer-lasting finish.

When to Serve

The Apricot Bourbon Sour is a solid pick for early evening, after dinner, or weekend nights in. It fits anywhere a whiskey sour would but feels a little more special. It’s good for cozy get-togethers, dinner parties, or sipping slowly while catching up with friends. The egg white gives it that fancy feel without being too much work. It’s a balanced drink smooth enough for bourbon beginners and layered enough for regulars.

Which Liquor Brands to Choose

Bourbon:

• Bulleit (bold and smooth)
• Four Roses (mellow and balanced)
• Wild Turkey 101 (stronger kick, good body)

Apricot Brandy:

• Rothman & Winter Orchard Apricot (not too sweet)
• Marie Brizard Apry (light and bright)
• Bols Apricot Brandy (classic and affordable)

Simple Syrup:

• Homemade: 1:1 sugar to water
• Store-bought works too if sealed and fresh

Similar Cocktails

• Pineapple Bourbon Honey Sour
• The Sunny Getaway
• Vanilla Mandarin Sour
• Berry Proper
• Blue Long Island Iced Tea