2 oz bourbon-whiskey
2 oz apricot puree (recipe follows)
1/4 oz lemon juice
3 mint leaves, plus more for garnish
Puree:
8 apricots, pitted
2 Tbs lemon juice
2 Tbs sugar
In a food processor or blender, puree apricots, lemon juice and sugar. Strain through a fine mess sieve and discard skins. Store in the refrigerator until ready to use. In a cocktail shaker filled with ice, combine bourbon, apricot puree and lemon juice. Tear mint into the shaker by hand. Shake until well chilled and pour into a mason jar filled with ice. Garnish with a sprig of mint.