For a refreshing cocktail that harnesses the charm of apricots and the versatility of Silver Cane Spirit, Apricot Cane is the exciting new sip you need to try.
Founded in 2023 by sixth-generation distiller Chris Macklin and Teagan Peake, Six-Tricks Distilling Co. is located on the Gold Coast, with its name reflecting the in-house production of the six core spirit types: rum, whisky, vodka, gin, agave, and brandy.
The distillery is a haven for the curious and bold and features state-of-the-art facilities, including hybrid pot and column stills and a dedicated ageing warehouse. Known for its handcrafted approach, Six-Tricks blends complexity and character into every pour.
That’s certainly true of the Apricot Cane, which daringly showcases the versatility of its Silver Cane Spirit.
An award-winning release, the Silver Cane Spirit is bright and clean and offers the perfect canvas for crafting inventive cocktails.
Apricot Cane
Crafted by bartender Blake, the Apricot Cane is a highlight of the spring menu, blending sweet apricots, vermouth, and a hint of Campari with a tangy house-made shrub for a refreshing twist.
The cocktail offers a sophisticated and refreshing twist, ideal for warm evenings heading into summer.
What you’ll need:
- Glass: Nude Old Fashioned
- Ice: Large Cube
Ingredients:
- 45ml Silver Cane Spirit
- 10ml Vermouth Blend (5ml Blanc Vermouth + 5ml Sweet Vermouth)
- 10ml Apricot Shrub (recipe below)
- 2 drops citric acid solution (or a squeeze of fresh lemon juice)
- Campari (for glass rinse)
Method:
- Add a scoop of regular ice to a stirring glass
- Combine the Silver Cane Spirit, vermouth blend, apricot shrub, and citric acid solution in the stirring glass
- Stir for 15–20 seconds to chill and dilute
- Prepare the serving glass by adding a small splash of Campari and swirling to coat the interior and discard any excess
- Place a large ice cube in the prepared glass
- Strain the chilled cocktail into the glass, leaving the stirring ice behind
Apricot Shrub
Ingredients:
- Equal parts fresh apricots (pitted) and white sugar (e.g., 100g each)
- Apple cider vinegar
Method:
- Combine the apricots and sugar in a bowl, stirring to coat the fruit evenly. Cover and let macerate at room temperature for 24–48 hours, until the sugar fully extracts the juices
- Stir in apple cider vinegar gradually, just enough to dissolve the sugar completely, creating a balanced sweet-tart syrup
- Strain out the solids and store the shrub in a sealed container in the fridge for up to two weeks.
This cocktail was imagined and brought to life by the mixologists at Six-Tricks Distilling Co. For more information and inspiration, head to the website.
Is this the sip you’ve been looking for? Leave us a comment below!
