Apricot + Lavender Shrub Rum Tea
It's apricot season around here, and when your buddy brings you a big bag of those little nuggets, you put them in a cocktail. Fast.
Plus, the good folks over at Tamworth Distilling sent me a fabulous little care package including their new Blue Lion Chicorée Liqueur. That's right: it's a chicory-flavored liqueur and it's fabulous. Here's a peek at our IG stories when we unpacked that bit of beautiful boozemail:
So you could say that the stars aligned a bit for this little cocktail. Plus, it's summer and I'm just sort of in the mood for some boozy ice tea.
A P R I C O T + L A V E N D E R S H R U B R U M T E A
Makes one serving:
1 oz. apricot-lavender shrub (instructions below)
2 oz. fresh-brewed black tea, such as english breakfast
.5 oz. Blue Lion Chicorée Liqueur
1 oz. black tea rum (I used Malahat Spirits Co.)(Sub an dark rum in a pinch.)
Top off with seltzer water
Lavender blossom for rubbing the cup
Garnish with fresh apricot, lavender blossoms, and mint
To make your Apricot + Lavender Shrub:
1 cup chopped fresh apricots
1/4 shredded fresh lavender blooms, crushed to release oils
1 cup sugar
1 cup apple cider vinegar
Combine apricots, lavender, and vinegar in an air-tight jar and leave it on the counter to stew for a week, shaking about once a day. After a week, strain the liquid into an air-tight bottle, add sugar and shake thoroughly to combine. Store in fridge for a week (shaking daily to dissolve the sugars) before using.
Prep your cocktail glass by rubbing the inside rim with a lavender blossom, making sure to put some pressure into it so that you're releasing the aromatic oils. Fill glass with ice.
To make your cocktail, combine shrub, black tea, liqueur, and rum in a shaker over ice. Shake until chilled, then strain into your prepped glass. Top with seltzer, and garnish.
And this is how I drinks my tea in the garden like a classy chicken lady:
