Ingredients
30 ml Bulleit Bourbon
30 ml Morand Abricot sur Fruit
20 ml freshly squeezed lemon juice
30 ml freshly squeezed orange juice
10 ml Morand sugar syrup
2 sprigs of fresh thyme
1 ear of wheat
1 slice of apricot
Utensils
Mint julep cup or double old-fashioned glass
swizzle stick or bar spoonÂ
Preparation
Steps
-
Put all of the ingredients in the glass.
Fill the glass with crushed ice.
Mix the cocktail "mojito-style" with a bar spoon or "swizzle-style" with a swizzle stick. Decorate with a sprig of fresh thyme, an ear of wheat and a slice of apricot. -
Thomas Maccury
Crapule Club - Fribourg
