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 Message 18824 of 20656 in Recipe Exchange
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Subject: New: Wildflower.
From: Thinking Bartender
Posted: Wed May 28. 2008, 15:51 UTC
Based upon various recipes for a Daisey, this using Sazerac Rye Whiskey (I 
love that stuff).

Wildflower.

35ml Sazerac Rye Whiskey,
15ml Creme de Abricot,
10ml Fresh Lemon Juice,
5ml Demerara Sugar Syrup,
6 Fresh Raspberries.

Muddle the Raspberries and Syrup in one half of a cocktail shaker, though not 
too hard as you do not want to burst the seeds of the berries (this adds a 
bitterness to the drink); Add the remaining ingredients along with plenty of 
ice cubes; Shake and then fine-strain, through a tea-strainer, into a chilled 
cocktail glass; Garnish with a lemon twist.


 
Cheers!

George


http://www.youtube.com/thinkingbartender

"The secret to creativity is knowing how to hide your sources." 
 - Albert Einstein.


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