Spirits Apricot-Nectarine Julep Be the first to rate & review! A puree of roasted apricots and nectarines brings out bourbon's notes of vanilla and nutmeg, making for the ultimate late-summer cocktail. Pour some of the reserved puree on top of the crushed ice for a cocktail that almost resembles a Hawaiian shave ice. The same roast-and-puree technique can be used for more stone fruits, such as plums and sour cherries. By Hannah Selinger Published on July 28, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell Active Time: 15 mins Total Time: 1 hrs 5 mins Servings: 1 Ingredients Apricot-Nectarine Puree 1 pound fresh apricots, halved and pitted 1 pound fresh nectarines, halved and pitted ⅓ cup granulated sugar Cocktail 15 fresh mint leaves (about 1/4 loosely packed cup) 25 cup (2 ounces) bourbon Finely crushed or pebbled ice 1 mint sprig, for garnish Directions Make the apricot-nectarine puree: Preheat oven to 400°F. Toss together apricots, nectarines, and sugar on a large rimmed baking sheet until fully coated; spread in an even layer. Roast in preheated oven until fruit is soft and juicy, about 20 minutes, stirring halfway through roasting time. Let cool 5 minutes. Scrape fruit and any liquid on baking sheet into a food processor or blender; pulse until smooth, 5 to 8 pulses. Pour through a fine wire-mesh strainer into a medium bowl. Refrigerate, uncovered, until completely cool, about 20 minutes. (You should have about 2 cups apricot-nectarine puree, enough for 8 cocktails.) Make the cocktail: Muddle mint leaves and 1/4 cup apricot-nectarine puree in bottom of a julep cup. Add bourbon and crushed or pebbled ice to cover; stir until chilled, about 20 seconds. Fill cup with additional ice, adding enough to form a small mound on top. Pour 2 to 4 tablespoons apricot-nectarine puree over ice. Garnish with a mint sprig, and serve with a short julep straw. To Prepare 8 Cocktails Muddle 2 cups loosely packed fresh mint leaves and 2 cups apricot-nectarine puree in a pitcher. Add 2 cups bourbon and crushed or pebbled ice to cover, and stir until chilled, about 20 seconds. Serve drinks over ice, and garnish with mint sprigs. Make Ahead Apricot-nectarine puree may be stored in an airtight container in refrigerator up to 1 week. Rate it Print