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Liquid Hot Apple Pie

Ingredients:

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. 

Preparation:

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

 

 

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