Decoração:
Orange zest twist
Como fazer:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 fl oz | Byrrh Grand Quinquina |
| 1/2 fl oz | Luxardo Apricot Albicocca Liqueur |
| 3/4 fl oz | Suco fresco de Limão Siciliano |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1/2 fl oz | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 3/4 fl oz | água gelada (não usar se o gelo for de máquina) |
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Comentários:
Perfectly balanced sweet and sour apricot with faint red wine notes.
História:
Adapted from a drink created in 2015 by Stuart Bale of 69 Colebrooke Row, London during a visit to Thuir in the South of France where Byrrh has been made since the 1870s. When Stuart asked what Thuir was famous for, apart from Byrrh, the locals claimed their apricots were the best in the world. Hence Stuart’s use of Byrrh and crème d’apricot in this cocktail.
Alcohol content:
- 0.6 standard drinks
- 6.94% alc./vol. (13.88° proof)
- 8 grams of pure alcohol
Difford's Guide tem conteúdo gratuito graças a apoio das marcas em verde. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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