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"Harvest moon"

11/2/2019

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