Recipes
Videos
I'm fairly new to designing cocktails and I'm unsure how to think about building flavors in a drink. Lets say for example I want to make a margarita that makes use of apricot. I see three possible pathways to making this happen:
Probably the most straightforward way would be to juice an apricot and substitute a portion of the lime juice for apricot juice.
Infuse the tequila itself with apricot and then make an otherwise normal margarita
Use the apricot to make an apricot simple syrup and then use that instead of normal simple
Just in terms of labor/speed juicing is the obvious easiest choice but putting that aside, are there any guidelines/general customary reasoning for choosing one of these over the others? Does it differ based on what else is in the drink?
Fruit Juice Cocktails
Servings: 4 Source: Choice Recipes and Menus using Canned Foods
INGREDIENTS
1 cup juice drained from canned fruit (peaches, pears, apricots, etc.), up to 1 1/4 cups total
1 cup ginger ale
2 teaspoons lemon juice
DIRECTIONS
Chill fruit juice and ginger ale thoroughly. When ready to serve, mix together; add lemon juice and serve in chilled cocktail glasses. Garnish with lemon slices, mint and cherries.
Metropolitan Cook Book, 1964