Cocktail created by Adam Bastow, for the QLD regional finals of The Perfect Blend cocktail competition, Oceania 2017.
1.75 parts Maker’s Mark® Bourbon
1 teaspoon maraschino liqueur
4.25 parts fermented apricot soda (14 oz over ripe apricots, 25.3 oz water, 1 cup raw sugar, 1/2 cup white sugar, 0.25 oz bakers yeast. Ferment at room temp for 48 hours.)
0.25 part real maple syrup
1 dash Angostura bitters
2 dashes malic acid solution (1:1 water/ malic acid powder)
Cucumber wheel
Add apricot soda and maple syrup to a 250ml swing top bottle. Seal and leave at room temp for 24 hours. Burp bottle and add remaining ingredients. Seal, label and store refrigerated for up to two months.
Collins
Introducing the creator of Churchill And Sons Family Recipe Kentucky Lemonade, Adam Bastow. Adam is a professional category finalist in The Perfect Blend Cocktail competition 2017 from QLD, Australia.
