Rum & Raisin Old- Fashioned Ingredients
• 50ml Appleton VX Rum • 25ml Harvey’s Bristol Cream • 1 Dash Angostura Bitters • 1 Dash Angostura Orange Bitters • 1 Orange Twist
Method
Fill a glass with ice cubes. Add rum, sherry and bitters. Stir and gently squeeze the oils from the orange peel on the surface of the drink. Drop into the glass and serve.
Drain apricots (reserving the juice). Add 8 mint leaves to the glass. Squish into the sides of the glass. Pour in the bourbon. Add crushed ice. Pour in the apricot juice. Garnish with the sprig of mint.
Apricot Julep Ingredients
• 1 Tin Apricots (25ml Juice Required) • 8 Mint Leaves • 1 Sprig of Fresh Mint • 50ml Bourbon
Method
Honey Sazerac Ingredients
• 1 Dash of Absinthe • 50ml Rye Whisky • 3 Dashes Peychaud’s Bitters • 1 Tsp Honey • 1 Lemon Twist
Method
Swirl Absinthe and ice into a glass. Add whisky, honey and both bitters into a shaker and stir to dissolve the honey. Add ice and stir again for 30 seconds. Tip out the ice and Absinthe. Refill the glass with fresh ice. Strain shaker into a glass with a squeeze of lemon twist over the drink.
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