Rx No. 7from: kimballALL (0) >>INVENTORY<<

Recipe

  • 1.5 oz mint infused pinhook rye*

  • 0.5 oz apricot eau de vie

  • 0.5 oz capcorse blanc

  • 0.5 oz ratafia de champagne

  • 0.25 oz apricot liqueur

  • 5 drops citric acid solution**

* mint infused rye

  • 750ml rye (leave in freezer for at least one hour)
  • 45 grams mint leaves
  • dry muddle in a deep metal 3rd pan
  • add mint to vac bag and compress 3x, sealing on the 3rd run
  • infuse in the freezer for 48 hours
  • strain through strainer and filter. squeeze fitler to get full yield

** citric acid solution

100 grams citric acid powder 500 grams water shake to dissolve