Southern belle martini

Southern belle martini

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  • 2
  • Easy
  • Dairy free
  • 5 min plus 10 to 13 days to make the shrub


  • 1 sprig fennel
  • 37,5 ml vodka
  • 12,5 ml apricot brandy
  • 60 ml home-made apricot shrub (see below)
  • For the shrub:
  • 500 g soft, overripe apricots, stoned
  • 200 g caster sugar
  • 250 ml white spirit vinegar

Cooking Instructions

Place the fennel in a cocktail shaker and lightly tap a few times with a muddler to release the flavours. Add the vodka, brandy and shrub and shake with ice. Strain into a chilled martini glass.

To make the shrub, quarter the apricots and place in a large glass or porcelain bowl. Add the caster sugar and stir, making sure that all the fruit is coated. Cover with clingwrap and refrigerate for 2 to 3 days.

Add the vinegar, re-cover the bowl and refrigerate for a further 7 to 10 days. Strain the pulpy fruit through a fine-meshed sieve and bottle the liquid (shrub). It will keep for up to 6 months in the refrigerator.

Serve with apricot wedges and fresh basil.

TASTE's take:

For this fiery orange mélange Brent Perremore, mixologist at Cape Town’s Asoka Bar, complements the sweet, summery taste of apricots with the grassy, aniseed flavours of fennel.

Brent Perremore Recipe by: Brent Perremore
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