Seasonally Apricot

Apricot Rye Smash

Tangy, sultry, and oh so rye spicy. It takes you right to the orchards of central CA where we get our fresh apricots, lemons and almonds. Strong citrus and stone fruit notes excite your palate, but then a cooling almond syrup - pressed and blended in-house - soothes the initial sensation. A 45% ABV rye whiskey is constant throughout but lingers for a few after each sip - just enough to savor until the next. Small-batch cherry bark vanilla bitters help cut the sweet, and coalesce all the flavors into a unique cocktail. Tangy, sultry, and oh so rye spicy. It takes you right to the orchards of central CA where we get our fresh apricots, lemons and almonds. Strong citrus and stone fruit notes excite your palate, but then a cooling almond syrup - pressed and blended in-house - soothes the initial sensation. A 45% ABV rye whiskey is constant throughout but lingers for a few after each sip - just enough to savor until the next. Small-batch cherry bark vanilla bitters help cut the sweet, and coalesce all the flavors into a unique cocktail, frankly, not even possible behind the bar.

Spirit: Rye Whiskey

ABV: 16%

Serving Size: 2 Drinks

Ingredients

Rye Whiskey with Apricot Puree , Almond Syrup , Fresh Lemon 🍋 Juice, Cherry Bark Vanilla Bitters 🍒

Sweetness

Bitterness

Spirit Forwardness

Sour Factor

Spice Factor

BARFLY BARFLY BARFLY BARFLY

MIXOLOGIST

THE EDUCATED BARFLY

Well known across LA and Youtube. He runs the cocktail program at one of the oldest and most iconic bars in Los Angeles called Cole’s. What really sets The Educated Barfly apart from others is that his focus on history and technique, and showing people how to fuss over the important details of a drink when making them.

The BackStory

History of the Smash

Jerry Thomas’ 1862 How to Mix Drinks, or, The Bon Vivant’s Companion is one of the earliest examples of a smash appearing in the form of a julep recipe. Jerry’s definition of the julep lays the groundwork for the future of the category. He calls the it a “peculiarly American beverage” that is most popular in the South. However he also says, a “real Mint Julep” must be made from a dozen mint leaves, a spoonful of white sugar and “equal parts peach and common brandy,” topped with crushed ice, he does acknowledge that there were many versions in existence, many of them perfectly delicious.