Sparkling Apricot Mint Sours Recipes

Steps:

• For the sour mix: Mix together the lemon juice, simple syrup and lime juice. Cover and refrigerate until cold.
• For the apricot-mint sours: Muddle the sugar and mint leaves in a pitcher. Add the sour mix, gin and apricot nectar and mix until combined.
• Serve in rocks glasses over crushed ice and garnish with mint sprigs and an apricot wedge if using.

Steps:

• Combine the onion and cucumber slices in a clean spring-top jar.
• Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.
• Add the garlic cloves to the jar. Slowly and gently pour the pickling liquid over the onion and cucumber slices, filling to the top of the jar.
• Cool to room temperature. Top off the pickles with any remaining pickling liquid and refrigerate.

Steps:

• Place the apricots and 1 teaspoon honey in a heat-proof bowl and cover with boiling water. Soak the apricots for 10 minutes to plump. Remove the apricots from the hot water and roughly chop.
• In a food processor, combine the mint, parsley, cilantro, vinegar, lemon zest and juice, garlic, adobo sauce, cumin, paprika, salt, black pepper, red pepper, remaining tablespoon honey and olive oil and pulse until finely chopped. Add the rehydrated apricots and pulse until the consistency resembles a thick chunky sauce. Cover and store in the refrigerator to allow flavors to come together and serve with grilled meats.