GOLF KITCHEN RECIPE: “HARVEST MOON” Recipe by Shaun C. Lewis, Executive Chef / Assistant General Manager at Liberty National Golf Club, New Jersey

 

“HARVEST MOON”

Recipe by Shaun C. Lewis, Executive Chef / Assistant General Manager at Liberty National Golf Club, New Jersey

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, visit www.golfkitchen.com

“HARVEST MOON”
11/2/2019 0 Comments

Picture
Recipe and cocktail photography by Shaun C. Lewis, Executive Chef / Assistant General Manager at
​Liberty National Golf Club, New Jersey, USA.
Ingredients
2 ounces Apricot Bourbon (see recipe)
0.25 ounces Solerno Blood Orange Liquer
0.25 ounces Luxardo Maraschino Liqueur
0.25 ounces Tempus Fugit Creme de Banane
6 dashes Aussie Bitters

Garnish
Gooseberries
Demerara Simple Syrup

Apricot Infused Bourbon
750 milliliters Bulliet Bourbon
200 grams Dried Apricot
2 grams Urfa Bieber Pepper
8 Sage Leaves

Preparation

Apricot Bourbon
Chef Note: Prepare in advance.
Combine all in a vacuum bag and Cryovac.
Store for 24 hours under refrigeration and strain through cheesecloth.

Harvest Moon Cocktail
Stir all ingredients in a flask with cracked ice and pour over a large ice cube in a rocks glass.

Garnish
Toss gooseberries in Demerara simple syrup lightly before skewering.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
This entry was posted in Cocktails, Fred Bollaci on Dining and tagged , , , . Bookmark the permalink.