For the clarification (apricot milk punch):
Put the Aperol, Jsotta Rosso, Abricot sur Fruit, grapefruit juice, orange bitters and whole milk in a mixing glass.
Mix gently, then strain the mixture through a coffee filter (about 45 min).
For the gel: heat the mixture until it starts to boil. Pour 20 ml of the liquid into an ice-cube tray and pop it in the freezer for about an hour. When the gel reaches the right consistency, remove it from the ice-cube tray and trim the edges if necessary.
To serve: Place an ice cube in the glass and delicately place the gel on top. Pour 60 ml of the cocktail into a carafe of thyme/oak smoke, and stir gently until impregnated with the smoke.
Pour over the gel
Crapule Club - Fribourg