4 cl Appleton Signature Blend
1 cl Smith & Cross
3 cl Peach-Vanilla Liqueur (reduced)
3 cl Clear Citric Acid
1 cl Salted Caramel Syrup with olive oil
3 cl Aquafaba
Method: Shaken
Glassware: Tumbler
Garnish: none
Subrecipes
Boil down the peach nectar with vanilla sugar, regular sugar and neutral alcohol to about 20% alc vol.
Neutral acid ( citric acid, malic acid, fructose & ascorbic acid)
Salty caramel (sugar with a little water boil down for a long time, then add the rest of the sugar and a little olive oil)
Image: ©Wolfgang Simm
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