Black Infusion Gold Apricot

Black Infusion Gold Apricot is an Esplanda vodka, and the name points to an apricot-flavored style rather than a neutral spirit. Flavored vodkas like this usually add a soft stone-fruit character to a clean vodka base. Expect ripe apricot, perhaps with a little floral or jammy sweetness, and a lighter, rounder feel than an unflavored grain vodka. The label doesn't give the base ingredient, ABV, or how the flavor is made, so check the bottle for those before you build a recipe around it. Serve it well chilled. Keep the bottle in the freezer, or pour over a large ice cube in a rocks glass. Cold temperature tightens the sweetness and keeps the fruit from tasting syrupy, and a martini glass works well for a short pour. Neat, it suits slow sipping. A twist of lemon or orange peel keeps it from tasting one-note. The apricot character is best used in cocktails that have some acidity to balance it. In a Cosmopolitan, it can replace plain vodka and add a stone-fruit layer alongside cranberry and lime. A Moscow Mule is another good fit. Ginger beer and lime sharpen the fruit, and a copper mug or highball glass over ice suits it. For a martini-style drink, use a dry vermouth and plenty of ice, or stir it with a splash of citrus and bitters to keep it from tasting sweet. Apricot is a less natural match for a Bloody Mary or an Espresso Martini. If you try the Espresso Martini, use a dark roast and little or no added syrup so the fruit supports the coffee instead of competing with it. For simple mixing, try it with soda and a lemon wedge, or with tonic and a sprig of mint. Apricot also goes well with almond, vanilla, honey, thyme, and soft cheeses, so it fits a small plate of nuts and dried fruit alongside a drink.