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Recipe of the month – Apricot Rye Sour


We have updated our cocktail menu here at The Church, we asked our bartenders to come up with some new drinks for autumn and they didn’t disappoint. We love this cocktail, it’s our take on a whisky sour using a great rye whisky and an apricot liqueur for a darker and sweeter flavour, it’s a great really refreshing drink and so simple to make.


Rittenhouse Rye 35ml

Apricot Liqueur 12.5 ml

Apple juice 25 ml

Lemon juice 25ml

Apricot jam spoonful


Pour all your ingredients into your shaker, make sure you put the jam before you add the liquids so they mix properly and close it up. Give it a few shakes without ice and then check to see that the jam is incorporating into the drink and not just staying as one big lump, now you add your ice (4 or 5 big cubes) and give it a good shake.

Strain into an old fashioned glass over 4 big ice cubes and garnish with a wedge of lemon and a cherry.

There you have it, our perfect Apricot Rye Sour. Enjoy!

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