Ingredients
30 ml Morand Abricot sur Fruit
10 ml Morand sugar syrup
30 ml Bulleit Bourbon
20 ml freshly squeezed lemon juice
30 ml freshly squeezed orange juice
2 sprigs of fresh thyme
1 ear of wheat
1 slice of apricot
Shaved ice
Utensils
Mint julep cup or double old-fashioned glass
swizzle stick or bar spoon
Preparation
Steps
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1. Put all of the ingredients in the glass
2. Fill the glass with crushed ice
3. Mix the cocktail "mojito-style" with a bar spoon or "swizzle-style" with a swizzle stick
4. Decorate with a sprig of fresh thyme, an ear of wheat and a slice of apricot
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Thomas Maccury
Crapule Club - Fribourg
