Equipment
Ingredients
Cocktail Ingredients
- 1.5 oz Brandy I used CAMUS VS Cognac
- .5 OZ Ginger Liqueur Barrow’s Intense
- .75 oz Lemon Juice
- 1.25 Oz Homemade Apple Puree
- 3 dashes Angostura Bitters
- .75 os Egg White
- 2 spritz Absinthe I used Lucid
Apple Puree Ingredients
- 1 each Apple Honey Crisp
- 4 Tsp Sugar
Instructions
Cocktail Instructions
- Add all ingredients except absinthe to a Boston shaker.
- Dry shake to build up egg white foam.
- Add ice and shake to dilute and chill.
- Double strain into a coupe glass.
- Garnish with Angostura bitters and drag a pick through drops to make a fun design.
- Add spritz of absinthe.
Apple Puree Instructions
- Add apple and sugar to a blender.
- Puree until smooth.