New for Spring: The Grand Del Mar's Apricot Jul-Up Print
Written by Ann Shepphird   

The Grand Del Mar Mint Jul-up CocktailIt's at about this point in the spring season that it feels appropriate to start thinking about creating a great spring cocktail using seasonal produce that we can break out at parties celebrating grads or dads or whatever else you'd like to celebrate. To that end, I bring you -- courtesy of The Grand Del Mar in Del Mar, California -- the Apricot Jul-up, using fresh mint, apricot-honey syrup and apricot-infused bourbon, in honor of another great spring celebration: the Kentucky Derby. Enjoy!

Apricot Jul-up

Ingredients
3 oz. apricot-infused Bulleit Bourbon
1 1/2 ounces apricot-honey syrup (recipe below)
8 leaves of fresh mint
Fresh mint for garnish

Method
Muddle mint in a cocktail shaker. Add ice and remaining ingredients. Shake well and strain into a martini glass. Garnish with mint.

Apricot-honey syrup
1 cup dried apricot
2 cups water
1/4 cup honey
1/4 cup lemon juice

Bring all ingredients to a boil in a saucepan. Reduce heat to a simmer and stir constantly for approximately three to five minutes. Before using or storing, strain out apricot pulp and let the syrup cool to room temperature.