Sunday, April 17, 2011

The Hiram Bingham Cocktail

Hiram Bingham
1 oz. Fresh Lime Juice
1 oz. Rothman & Winters Orchard Apricot Liqueur
.25 oz. Cane Syrup
2 Dashes of Bitters (there are several styles that work well here; I use Angostura by default)
1.5 oz. Quebranta Pisco (use a nice 42% ABV Quebranta style, not an Acholado style)
6 torn mint leaves
Shake well with ice
Fine-Strain into a Champagne Flute
Top with brut sparkling wine
Garnish with a skewered dried apricot piece* and a fresh mint sprig

*marinate dried apricot pieces in a sealed jar using a combination of cane syrup, pisco, and Tiki bitters

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