cuisine. booze. Sunday brunch part one. 08-07-16

​Apricot Sunrise:
.5 oz Creme de Apricot.

1 oz Apricot infused vodka

.5 oz Marachino liqueur

2 oz fresh squeezed orange juice.

juice of one lime

2 oz Champagne
Pour the creme de Apricot, the infused vodka, the Marachino liqueur and the juices into a shaker with 4 ice cubes. Stir until the ice melts a bit.
Put two wedges of infused apricot into a champagne glass. Strain contents of shaker with a Hawthorne strainer.
Top with champagne.
Served with Spanish Eggs.

About gojohnego

Avid foodie and kitchen tinkerer, artist, news junky and political wonk, musician, blogger, naturist, dog-daddy, and owner of a kinky play-space. ...and did I mention I'm single ;)
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