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Apricot Bourbon Fizz

One of my favorite springtime drinks to whip up is the Fresh Apricot Bourbon Fizz. This cocktail blends the sweetness of fresh apricots with the smoothness of bourbon, balanced by a touch of citrus from lime and a hint of floral notes from elderflower liqueur. The sparkling finish, whether from wine or club soda, adds a refreshing fizz that makes it a perfect choice for warmer weather. It’s simple to make and always a hit at gatherings. Give this recipe a try for your next spring cocktail.

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bourbon apricot fizz

Apricot Bourbon Fizz

Prep Time: 7 minutes
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Course: Drinks
Cuisine: American
Keyword: apricot cocktails, Bourbon
Servings: 1
Author: Paul Kushner
Enjoy a Fresh Apricot Bourbon Fizz this spring. A perfect blend of fruit, bourbon, and fizz. Make it today.


  • 4 fresh apricots pitted
  • 2 oz. bourbon
  • 1 oz. lime juice
  • 1 oz. simple syrup
  • 1/2 oz. elderflower liqueur
  • Sparkling wine or club soda to top up


  • Make the Cocktail:
  • In a blender or food processor, puree the pitted apricots until smooth.
  • In a cocktail shaker, combine the apricot puree, bourbon, lime juice, simple syrup, and elderflower liqueur.
  • Fill the shaker with ice, cover, and shake vigorously until well chilled.
  • Assemble the Drink:
  • Strain the cocktail mixture into the prepared glass, filling it about halfway or three-quarters full.
  • Top off the drink with sparkling wine or club soda for a refreshing fizz.
  • Gently stir to incorporate.
  • Garnish and Serve:
  • Optionally, garnish with a slice of lime or a few apricot slices.
  • Serve immediately and enjoy the fresh, fruity burst of spring in your delightful bourbon fizz.
Tried this recipe?Leave a comment and let us know how it was!
Apricot Bourbon Fizz
See also  Strawberry Mojito
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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