|1.5 oz.||BERTOUX Brandy|
|.5 oz.||Pierre Ferrand Pineau des Charentes|
|.5 oz.||American Fruits Apple Cordial|
|.25 oz.||Connemara Peated Irish Whiskey|
|1 tsp.||Dried Apricot Syrup*|
|2 dashes||Bittered Sling Peach Bitters|
|1 dash||Angostura Bitters|
Stir with ice and strain into chilled Nick & Nora. Garnish with lemon oil expressed, discard lemon peel.
*Dried Apricot Syrup
200g Dried Apricots (chopped)
Equipment: Stainless steel pot, induction cook top, whisk, cheesecloth
Method: Add water and apricots to the pot. Bring to a boil and reduce heat and let simmer until the liquid has reduced by 1/4 (750mls). Remove from heat and let cool at room for 30 mins. Return strained liquid to the pot with the sugar and heat at 70°C, stirring frequently, until the sugar is completely dissolved.
Yield: 1 liter