Put the apricots on the bottom of a mason jar and pour the bourbon in, along with the brown sugar and cinnamon sticks.

Close the lid tightly and shake to mix up. Let rest in a dark, cool place for 4-7 days, shaking daily to mix flavors. I let mine infuse for a full week; the longer you wait the stronger the flavor will be.

Strain the bourbon, and serve over ice. To line the jar’s rim, dip in corn syrup and then rip in poppy seeds (before filling with liquor!) Store infused bourbon in a cool, dark place and refrigerate leftover infused apricots in sealed container for up to two weeks.