Home » categories » recipes » Moroccan Recipes

Liquid Hot Apple Pie


2 shots of St. George Absinthe

¼ shot of Royal Rose Simple Syrup of Cardamom/Clove

½ shot of unsweetened coconut water

Juice of one lime

1 medicine dropper of Bitter End Moroccan Bitters

Seltzer water

Lime zest for garnish

Glace Ice cube in the shape of a round ball. 


To a cocktail shaker filled ½ with ice add the Absinthe, Royal Rose Cardamom/Clove syrup then the coconut water.  Add the juice of one lime and the bitters.  Shake and strain into a coupe’ glass where a perfect Glace ice cube round waits patiently.  Top with a splash of seltzer.

Garnish with a lime zest. 

cr. Warren Bobrow



« Previous | Next »

Email Friend