Cocktails
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Basket Case
| 1.5 oz. | BERTOUX Brandy |
| .5 oz. | Pierre Ferrand Pineau des Charentes |
| .5 oz. | American Fruits Apple Cordial |
| .25 oz. | Connemara Peated Irish Whiskey |
| .25 oz. | Amaro |
| 1 tsp. | Dried Apricot Syrup* |
| 2 dashes | Bittered Sling Peach Bitters |
| 1 dash | Angostura Bitters |
Method
Stir with ice and strain into chilled Nick & Nora. Garnish with lemon oil expressed, discard lemon peel.
*Dried Apricot Syrup
200g Dried Apricots (chopped)
1000mls Water
750g Sugar
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