Use fresh apricots or purchase apricot puree to make this simple yet satisfying drink. If desired, it can be made in a big batch for serving from a punch bowl. Topping off the glasses with sparkling water ensures a frothy crown. The puree can be made a day ahead, covered and refrigerated.
- 4 ripe apricots, halved and pitted, or 1/2 cup apricot puree
- 1/3 cup water
- 1 to 2 Tbs. sugar
- Ice cubes as needed
- 1 bottle (24 fl. oz.) sparkling water, chilled
- 8 apricot cubes for garnish
Select 4 cocktail glasses. If using fresh apricots, place them in a small saucepan, add the water and 2 Tbs. sugar and bring to a boil over medium-high heat. Cook, stirring occasionally, until soft, about 4 minutes. Remove from the heat and let cool. If using purchased apricot puree, add the water and only 1 Tbs. of the sugar and stir until the sugar dissolves.
Transfer the cooked apricots to a blender and process until smooth. Or, pour the puree into the blender. Add ice to cover by 1 1/2 inches and process until liquefied. Divide evenly among the glasses and top with the sparkling water. Garnish each glass with 2 apricot cubes speared on a cocktail pick. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Cocktail Parties, by Georgeanne Brennan (Free Press, 2006).