- 30 ml Cognac VSOP
- 22.5 ml Absente Absinthe
- 45 ml Acid Adjusted Barberry Juice
- 22.5 ml Orgeat
- 7.5 ml Cherry Vinegar
- 3-4 drops Foamer
Add all ingredients into a shaker and shake well with plenty of ice until well chilled. Double strain into an ice-filled glass. Express the oil from lemon peel onto the drink and garnish with the peel and a mint sprig. Cheers! 🥂
Barberry (Zereshk) Juice Recipe
Add 125 gr of dried barberries and 1 lt of water into a sauce pan. Bring to a boil and remove. Let it cool down, blend and strain. Add 8 gr of citric, 4 gr of tartaric, 3 gr of malic acid (for 1 lt) and mix well.