|1.5 oz.||BERTOUX Brandy|
|.5 oz.||Rhum JM VSOP Agricole|
|.25 oz.||Dried Apricot Syrup*|
|2 Dashes||Bittered Sling Clingstone Peach Bitters|
|1 Dash||Walnut-infused Angostura Bitters*|
Stirred, serve in an Old Fashioned glass, garnish with an orange twist.
*Dried Apricot Syrup
200g dried apricots (chopped)
Equipment: Stainless steel pot, induction cook top, whisk, cheesecloth.
Add water and apricots to 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 to 70°C, stirring frequently, until the sugar is completely dissolved. Bottle, label and store in refrigerator.
Yield: 1 liter
*Walnut Angostura Bitters
Soak 8oz. crushed walnuts in 500mls Angostura bitters overnight and strain through coffee filter.