Ruby
The idea of pairing apricot and hazelnut makes the use of bourbon inevitable as the base liquor for this drink. Without the saffron foam, it is also a good whiskey sour riff. But I would like to add one more touch with saffron foam since I love foamy cocktails and I believe that flavored foams take the experience one level further. If you have a cream siphon, then you will be able to make many variations. (I will share the foam recipe from my stories later)
Ingredients
- 50 ml Bourbon
- 20 ml Frangelico
- 30 ml Apricot puree
- 20 ml Lemon juice
- 10 ml Simple syrup
- Saffron foam
Instructions
- Add all ingredients into a shaker and shake well with ice. Double-strain into an ice-filled glass. Top with saffron foam and garnish with saffron. Cheers! 🥃
