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Infuse 10-14oz Johnnie Walker with 1tbsp dried apricots, prunes or figs for between 24-48 hours.
Strain the dried fruit from the whisky and decant back into the bottle.
Add cubed ice to a mixing glass and add 1.5oz of Johnnie Walker Black Label, ¾oz of vermouth, and a dash of aromatic bitters.
Stir and strain into a chilled coupette.
Add a dried apricot on a pick and serve.