"Harvest moon"

Recipe and cocktail photography by Shaun C. Lewis, Executive Chef / Assistant General Manager at
​Liberty National Golf Club, New Jersey, USA.

 Ingredients

• 2 ounces Apricot Bourbon (see recipe)
• 0.25 ounces Solerno Blood Orange Liquer
• 0.25 ounces Luxardo Maraschino Liqueur
• 0.25 ounces Tempus Fugit Creme de Banane
• 6 dashes Aussie Bitters

Garnish 

• Gooseberries
• Demerara Simple Syrup

Apricot Infused Bourbon

• 750 milliliters Bulliet Bourbon
• 200 grams Dried Apricot
• 2 grams Urfa Bieber Pepper
• 8 Sage Leaves

Preparation

Apricot Bourbon
Chef Note: Prepare in advance.
Combine all in a vacuum bag and Cryovac. 
Store for 24 hours under refrigeration and strain through cheesecloth.

Harvest Moon Cocktail
Stir all ingredients in a flask with cracked ice and pour over a large ice cube in a rocks glass. 

Garnish
Toss gooseberries in Demerara simple syrup lightly before skewering. 

The stunning Liberty National Clubhouse. Image courtesy Liberty National Golf Club