Rum Blossomfrom: kimballsource: hereALL (0) >>INVENTORY<<

Recipe

  • 1.5 oz Banks 5 Island Rum (@banksrums)

  • 1 oz Apricot Vermouth (recipe below)

  • .5 oz Apricot Eau de Vie

  • 1 Tsp Apricot Liqueur

Apricot Vermouth:

  • 750ml un-oaked dry white wine (we use Tatomer 'Hinter der Mauer')
  • 200 g apricot eau de vie
  • 100 g apricot liqueur
  • 125 g Sirop De Canne from Martinique
  • 150 g dried apricot (rehydrated in hot water)
  • 7.5 g fresh orange peel, julienned
  • 7.5 g fresh lemon peel, julienned
  • 7.5 g fresh lime peel, julienned
  • 1 g fresh thyme leaves
  • 1 g apricot kernel (cracked)
  • 0.5 g wormwood
  • 2 g citric acid
  • 1 g dried lavender
  • 1 g dried calendula flower
  • 3 g dried orange peel
  • 1 g dried lemon verbena
  • Sous Vide 2 hours @ 140F (60C).
  • Ice bath, strain, filter, bottle.