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Center Stage
| 1.5 oz. | BERTOUX Brandy |
| .5 oz. | Rhum JM VSOP Agricole |
| .5 oz. | Cardamaro |
| .25 oz. | Dried Apricot Syrup* |
| 2 Dashes | Bittered Sling Clingstone Peach Bitters |
| 1 Dash | Walnut-infused Angostura Bitters* |
Method
Stirred, serve in an Old Fashioned glass, garnish with an orange twist.
*Dried Apricot Syrup
200g dried apricots (chopped)
1000mls Water
750g Sugar
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.