60 ml Morand Abricot sur fruit negroni
20 ml Abricot sur Fruit
10 ml Abricotine Morand
60 ml Aperol
60 ml Jsotta Rosso
50 ml filtered grapefruit juice
10 dashes of orange bitters
30 ml whole milk
Apricot gel
Red chilli pepper tincture
Thyme/oak smoke

For the gel:
100 ml Banqero Silver
60 ml Aperol
40 ml lemon juice
40 ml orange juice
20 ml sugar syrup
4 dashes of chilli pepper tincture
5 g citric acid
1 g agar agar


Mixing glass
Old-Fashioned glass
Ice cubes
Smoking gun

Shaker Vector



  1. For the clarification (Apricot Milk Punch):
    1. Put the Aperol, Jsotta Rosso, Abricot sur Fruit, grapefruit juice, orange bitters and whole milk in a mixing glass

    2. Mix gently, then strain the mixture through a coffee filter (about 45 min)

    3. Keep cool

    For the gel:
    1. Heat the mixture until it starts to boil

    2. 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

  2. To serve:

    1. 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

    2. Pour over the gel


    Thomas Maccury
    Crapule Club - Fribourg