WHY is the rum gone?!?! Oh yeah…because I made these drinks and then they were so good that I made some more. Lest you think I am a total lush, I only had a fraction of a bottle of rum to begin with and I was also making drinks for a friend.

Champagne Thursday took place about 8 times last year. Sad, I know. But school started, life got busy, and it just got hard to keep it up. Now that summer is here Jenny and I have reinstated it but with a twist. We now hold it once-a-week as a lunch date. It generally lasts late into the afternoon while the kids play.

This week it was my turn for drinks and Jenny’s turn for lunch. Without consulting each other beforehand we ended up with a perfect pairing of food and cocktails. Jenny made crab-mango salad tea sandwiches with shaved melon and prosciutto salad, and I made these Apricot Rose Cocktails. It was an inspired meal if we do say so ourselves!

I’m happy to report this was a fly-by-the-seat-of-my-pants kind of creation with lovely results! I had plenty of fresh apricots on hand and thought it would be fun to use them in our drinks for the day. The rosewater I threw in just for kicks and am so glad I did! It compliments the apricots beautifully. This cocktail is light, summery, and…well….roses just make everything seem fancy, don’t they? Plus it’s just such a pretty, cheerful, color! It would be perfect for a bridal shower, or girl’s night, or summer afternoon, or…do you really need an excuse? Just try it! The recipe serves two because you should definitely be enjoying these with a friend. 🙂

Apricot Rose Cocktail

• 3 oz apricot rose syrup (recipe follows)
• 1 oz triple sec
• 3 oz white rum
• club soda (optional)

Pour first three ingredients into a cocktail shaker with ice. Shake until well mixed and chilled. Pour over ice into your favorite cocktail glass. If desired, top with a splash of club soda. Enjoy! Soon your rum will be gone too! 🙂

Realizing I needed to make one to photograph for the blog, and being out of rum, I used Whipped Vodka and it was delicious with that as well!

Apricot Rose Syrup

Makes 2 cups

• 2 generous cups chopped, fresh apricots (5 large apricots)
• 1 Tbsp lemon juice
• 1/2 cup sugar
• 1/4 cup rosewater (Or regular water for a simple Apricot Syrup)

Place all ingredients in a small saucepan and bring to a boil, reduce to a simmer, and muddle the fruit, as needed, to break it down. Stir to make sure sugar is dissolved. Strain mixture through a sieve, pushing fruit through with the back of a spoon. Discard remaining peels. Store in an airtight container in the refrigerator.

This Apricot Rose syrup would be great mixed with Prosecco for an Apricot Bellini or as the basis for a fun flavored margarita! I also mixed some of the syrup with Club Soda for a special treat for Lilly and she couldn’t have been more excited – So it totally works for a Mocktail as well!

As I attempted to photograph the syrup, a little visitor came to check out what I was up to. Before I even knew what was happening, she plopped two fresh apricots into the jar of sauce! The result was actually a better picture than any of my others! 🙂 Thanks Lilly!!