Frisky Bison

Difford’s Guide
Discerning Drinkers (19 ratings)
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    Frisky Bison

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Frisky Bison image

Photographed in an Urban Bar Retro Optic Coupe 21cl

Ingredients:
6 fresh Mint leaves
1 1⁄3 oz Bison grass vodka
2⁄3 oz Apple Schnapps liqueur
2⁄3 oz Apple juice/apple cider (cloudy & unsweetened)
1⁄3 oz Lime juice (freshly squeezed)
1⁄6 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of thinly cut apple slice (dehydrated)
  3. Lightly MUDDLE mint in base of shaker (just to bruise).
  4. Add other ingredients and SHAKE with ice.
  5. FINE STRAIN into chilled glass.
  6. Float (dehydrated) apple slice for garnish.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 6/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10
More cocktails with similar strength and taste profile

Review:

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

View readers' comments

History:

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

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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John Hinojos’ Avatar John Hinojos
9th June 2023 at 00:39
Looking for another cocktail to use the Bison Grass Vodka, and this was unbelievably good. Since our unsweetened apple juice is organic and a bit sweet, so we left out the sugar syrup. Flavourful and bright. Nice hint of mint and went perfectly with raw vegetables, goat cheese, and crackers. On our favourites.
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Simon Difford’s Avatar Simon Difford
9th June 2023 at 10:47
Thanks, John. I've reduced all quantities by a 1/3 so it better fits the glass and I'll reshoot the image in the coming weeks. Present photo is pre-digital photography.
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