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Wildflower

Recipe

ThinkingBartender

By ThinkingBartender
May 28, 2008 in RecipeGullet

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ThinkingBartender

ThinkingBartender

Posted May 28, 2008

Posted May 28, 2008

Wildflower

35 ml Sazerac Rye Whiskey
15 ml Apricot Brandy
10 ml Fresh Lemon Juice
5 ml Demerara Sugar Syrup
6 Raspberries

Muddle the Raspberries and Syrup in one half of a cocktail shaker, though not

too hard as you do not want to burst the seeds of the berries (this adds a

bitterness to the drink); Add the remaining ingredients along with plenty of

ice cubes; Shake and then fine-strain, through a tea-strainer, into a chilled

cocktail glass; Garnish with a lemon twist.

Keywords: Cocktail, Intermediate

( RG2127 )

Cheers!

George Sinclair.

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