The Scotch Blossom: A Spiced Scotch Cocktail With Apricot + Ginger

I clearly remember my 5-year-old self jumping up onto my dad’s lap when he got home from work. He would sometimes pour himself two fingers of Scotch whisky and silently recount the day’s moments. The intense, smoky, sometimes bandage-like smell was off-putting to me, and I didn’t develop a taste for the Scottish spirit until my 30s. It took a trip to Scotland, where I toured the coastal distilleries throughout the country, to give me a true appreciation of the history and culture that surrounds Scotch. It’s still not my first go-to for an evening sip, but whenever I do pour myself a dram, I’m reminded of my dad and those quiet moments when I’d smell his cocktail glass, smugly turn up my nose, and tell him how “totally gross” his drink of choice was.

Similar to how I enjoy mezcal, I find that I most enjoy Scotch integrated within a cocktail, especially when I use a blended version of Scotch. I love how the smokiness that’s often present in the spirit matches with fruits like apricot that benefit from a little char. When creating this cocktail, I wanted to incorporate some of the orchard fruit from here in the North Fork Valley that I hoarded and froze last summer. Foraging through my freezer and finding these sealed-up “flavor time capsules” is especially bittersweet this year, as our valley’s orchards were wiped out by a crippling late-April frost.

Making this cocktail was a meditation for me. Yes, it’s a reminder of my family’s Scottish heritage, but it’s also a reminder to savor the moments we have at hand. No moment or person — or fruit — is permanent or guaranteed to return. Learning to embrace this concept has helped me to become more focused on the joys I find in the present. I don’t see my dad as often as I’d like, our relationship is a little rocky, and while he no longer clearly remembers the details of those moments he shared with me, whenever I open up a bottle of his beloved spirit, it surprisingly brings both of us right back to those slow evenings together, long ago.

Sure, you could use your fancy, aged single malt whisky in this cocktail recipe, but I recommend going for a blended version. It’s oftentimes easier on the wallet and better suited for using in a cocktail format. In this cocktail, I used Monkey Shoulder, one of my favorite blended malt Scotch whiskies. This whisky is floral and subtly fruit-driven, with notes of orange blossom and honey, making it a suitable complement to the apricot and spice tones the other ingredients contribute. The cocktail is loosely inspired by a twist on the modern classic Penicillin cocktail that I tasted at Tales of the Cocktail, back in 2017, at one of my favorite New Orleans bars, Seaworthy.

And the cocktail is fittingly dedicated to my dad, Captain Jim, who was decidedly seaworthy, himself.

THE SCOTCH BLOSSOM

MAKES ONE COCKTAIL

2 ounces blended Scotch whisky (like Monkey Shoulder)
3/4 ounce Spiced Apricot Syrup
1/2 ounce freshly squeezed lemon juice
1/2 ounce ginger liqueur (like Barrow’s Intense)
Edible flowers, for garnish

1. Prepare the Spiced Apricot Syrup at least 30 minutes before making the cocktail. See recipe below.
2. Add ice to a cocktail glass and set aside.
3. In a mixing tin, combine the blended malt Scotch whisky, Spiced Apricot Syrup, lemon juice and ginger liqueur.
4. Add ice, shake well and strain into the prepped cocktail glass.
5. Garnish with edible flowers, such as violas, or sprigs of herbs, like lemon verbena or anise hyssop.

SPICED APRICOT SYRUP

1/2 cup fresh or frozen chopped apricots
1/2 cup sugar
1/2 cup water
1 star anise pod
2-3 cracked cardamom pods

1. In a small saucepan, combine all ingredients and heat to a simmer over medium-low heat, stirring along the way.
2. In about five to seven minutes, once the apricots have broken down and the sugar has fully dissolved, remove the pan from the heat and let the spices steep until the mixture reaches room temperature.
3. Strain the solids and store in the refrigerator for up to two weeks.

Dedication to Heritage

The orchard farms in Colorado’s North Fork Valley, which grow fruit in the towns of Hotchkiss, Paonia, Crawford and nearby Cedaredge, have been hit hard this year. Folks have lost jobs, families have been forced to pivot their businesses, and an entire year’s worth of revenue has been eradicated from one night of harsh, cold temperatures, impacting not only the local economy but also the surrounding businesses that coexist alongside the farming community. How can you help? Reach out to your favorite fruit-growing families and ask if there is a way to show support or consider volunteering your time, work and expertise.

What better way to show your dedication to the heritage of Colorado’s orchard-fruit farms?

Originally published in the summer 2026 issue of Spoke+Blossom.