AmaWaterways is proud to celebrate 20 years sailings the world's rivers. The past two decades have brought us to fantastic locations, from the canals of Amsterdam to the Iron Gates along the Danube, the temples of the Mekong and, most recently, the pyramids along the Nile River. During that time, our AmaFamily has grown to include members from all over the world.
Chef Joanne Weir from PBS’s Plates and Places is one such member – a long-time friend of AmaWaterways who celebrates the unique flavors along the rivers that we travel. She crafted this enchanting drink for us. Originally named the Danube 75, it was inspired by the delicious tastes she sampled in Dürnstein within Austria's UNESCO-designated Wachau Valley along the Danube River.
- 1 ½ ounce gin
- 1 ounce apricot juice or nectar
- 1 ounce apricot schnapps
- ½ ounce freshly squeezed lemon juice
- 2 to 3 ounces Champagne or sparkling wine
Glaze Dried Apricots
- 2 ½ cups water
- ½ cup sugar
- 2 tablespoons lemon juice
- ¾ pound dried apricots, halved
In a shaker, combine the ice, gin, apricot juice, apricot schnapps and lemon juice and shake vigorously for 20 seconds. Coat the rim of a Martini glass with sugar, place a Glaze Dried Apricot halve in the bottom of the glass and strain the drink into the glass. Top with sparkling wine.
To make the Glaze Dried Apricots, combine the water, sugar and lemon juice in a saucepan. Bring to a boil over high heat and simmer for 4 to 5 minutes. Reduce the heat to low, add the apricots and simmer for 5 minutes. Remove from the heat and let the apricots sit, uncovered, to plump and soften.
Note: Apricot liqueur can act as a substitute for apricot schnapps.