Frisky Bison

Difford's Guide
Discerning Drinkers (15 ratings)

Serve in a

Coupe glass

Photographed in an

Urban Bar Retro Optic Coupe 21cl

Garnish:

Float thinly cut apple slice (dehydrated)

How to make:

Lightly MUDDLE mint in base of shaker (just to bruise). Add other ingredients, SHAKE with ice and fine strain into chilled glass.

6 fresh Mint leaves
1 1/3 fl oz Bison grass vodka
2/3 fl oz Apple Schnapps liqueur
2/3 fl oz Apple juice (cloudy & unsweetened)
1/3 fl oz Lime juice (freshly squeezed)
1/6 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
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Review:

Sweet 'n' sour, fruity, minty and fresh.

History:

Adapted from a recipe created by Tony Kerr in 1999 at Mash & Air in Manchester, England.

Alcohol content:

  • 1.2 standard drinks
  • 16.98% alc./vol. (33.96° proof)
  • 16.1 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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