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


Mint julep cup or double old-fashioned glass
swizzle stick or bar spoon 

Shaker Vector



  1. 1. Put all of the ingredients in the glass

    2. Fill the glass with crushed ice

    3. Mix the cocktail "mojito-style" with a bar spoon or "swizzle-style" with a swizzle stick

    4. Decorate with a sprig of fresh thyme, an ear of wheat and a slice of apricot

  2. Thomas Maccury
    Crapule Club - Fribourg