One month again passed and we do have our regular get together - the Mixology Monday.
This time Jimmy from Jimmy’s Cocktail Hour is hosting the 24th issue and the topic is everything about variations.

This is definitely a great subject. For me it is quite obvious, that everything of the quality bartending comes back onto very few recipes.

So we do have the sour/fizz/collins categories; definitely the old fashioned/sazerac group, may be punches, the dry cocktail/manhattan/martini/gimlet class (...) but also important the sidecar/margarita/white lady fraction.

The Basin Street belongs to the last category.

Lets have a look on the recipe (screenshot of drinksmixer):

Ok, I have to say, that I never use by choice triple sec curaçao (please call it curaçao, because it is a curaçao not a triple sec...) - at least not the cheap stuff made in Dutch or sometimes French mass liqueur producers.

Long story short, I am using Cointreau as orange liqueur.
Lemon juice is of course freshly squeezed.

And the bourbon - one of Jamie Boudreau’s favorites: Woodford Reserve.
You are looking at me with this vacant expression... what is the variation here???

The solution: I infused the bourbon several month with dried apricots!

Here’s the recipe:

The apricots added depth and honeyed sweetness to the bourbon - the whole cocktail is wonderful balanced - straight forward bourbon, though with more than a hint fruitiness!

I even would prefer this drink to a classic whiskey sour...

Is this variation enough?

Please comment your thoughts.