Ingredients
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1/2 peach (thinly sliced)
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3 orange peels
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4 sprigs of thyme
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2 dried apricots (diced)
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1 cinnamon stick (snap in half for easy straining)
Cocktail base:
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120 milliliters (4 ounces) Glenmorangie
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45 milliliters (1.5 ounces) RinQuinQuin
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60 milliliters (2 ounces) Verjus
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4 dashes of Bittered Sling Kensington Market Bitters
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2 brown sugar cubes
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60 milliliters (2 ounces) water
Directions
- Create the cocktail base first – fill a mason jar with brown sugar cubes and bitters, muddle until dissolved.
- Add the rest of the ingredients into the jar and toss it into the fridge. Leave it there, covered, for an hour.
- Throw all your dry ingredients into the French press.
- Add your chilled cocktail into the French press and cover. Leave in the fridge for five minutes before serving.
- This can be served on the rocks or up in a martini glass – whichever you prefer!
