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Wildflower

ThinkingBartender

By ThinkingBartender
in RecipeGullet

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ThinkingBartender

ThinkingBartender

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Posted

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.

Main Webpage.

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