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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


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