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
11/2/2019 0 Comments
Recipe and cocktail photography by Shaun C. Lewis, Executive Chef / Assistant General Manager at
Liberty National Golf Club, New Jersey, USA.
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
Demerara Simple Syrup
Apricot Infused Bourbon
750 milliliters Bulliet Bourbon
200 grams Dried Apricot
2 grams Urfa Bieber Pepper
8 Sage Leaves
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.
Toss gooseberries in Demerara simple syrup lightly before skewering.