Apricot Bliss

I had a bunch of apricots what were getting a bit long in the tooth, and since I was taking off on a desert camping trip I decided to use them up in a drink mixer I could take along. I originally thought to make something that would go well with bourbon – apricots and vanilla - but once it reached final form (with the addition of saffron!), it turned out to go perfectly with gin, my other favorite spirit. This drink received raves from several friends with very discerning tastes, so I don’t feel too shy about proclaiming it “fabulous!”

Mix:
8 apricots, cut in half and pits removed
1 vanilla bean, split
1 star anise pod
1 cup water
¾ cup organic cane sugar
Pinch saffron threads
¼ cup Meyer lemon juice, or to taste

Combine the apricots, vanilla bean, star anise, water and sugar in a saucepan. Bring to a boil, then cover and reduce to a simmer. Cook for 5 minutes, until the sugar is dissolved and the apricots are soft. Remove the star anise and add the saffron. Simmer for an additional 5 minutes. Remove from heat and let cool to room temperature, or overnight in the refrigerator. Strain the mixture, pressing to extract all of the apricot pulp. Add the Meyer lemon juice and taste – it might need more lemon to balance out the sweetness. Keep refrigerated until used, up to 1 week. Can be frozen.

Apricot Bliss
1 ounce Apricot bliss mix
1 ounce Bluecoat or similar premium gin
Splash Frangelico
Club soda

Combine the apricot, gin and Frangelico in a shaker with ice. Shake thoroughly, then strain into an ice-filled highball and top with a little club soda.