Unlike other stone fruit, apricots stay quite resilient when ripe and stand up to a quick sear on the grill with aplomb. Once the flesh warms through and its juices bake a bit, the apricot takes on deeper flavors that pair nicely with a spicy bourbon or rye and an equally spicy ginger beer. Swap out apricots for peaches or nectarines as the summer gets on toward the dog days.
What You Will Need
- 1 apricot, pitted and sliced into 4 1-inch wedges
- 3⁄4 oz. lemon juice
- 1 1⁄2 oz. bourbon or rye whiskey
- 3 oz. ginger beer
- 3 thin apricot slices