Frisky Bison
Ingredients
- 6 fresh Mint leaves
- 1 1⁄3 oz Bison grass vodka
- 2⁄3 oz Apple Schnapps liqueur
- 2⁄3 oz Apple juice/apple cider
- 1⁄3 oz Lime juice
- 1⁄6 oz Sugar syrup 'rich'
Method
Glass:
Photographed in an Urban Bar Retro Optic Coupe 21cl
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of thinly cut apple slice (dehydrated)
Method:
- Gently MUDDLE mint in base of shaker (just to bruise).
- Add other ingredients and SHAKE with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Float (dehydrated) apple slice for garnish.
History:
Adapted from a recipe created by Tony Kerr in 1999 at Mash & Air in Manchester, England.
Review:
Sweet 'n' sour, fruity, minty and fresh.
