Cocktails

Cocktails

« Back To All Cocktails

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