5 cl Bourbon 1.5 cl Pedro Jimenez Sherry 1 Tablespoon Pedro Ximenez Vinegar reduction Dash Peychaud’s and Angostura bitters Barrel Rest Stir and serve in coupe Image: ©Mark Boyarsky Go to…
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bourbon
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4.5 cl Octopus black ink bourbon 7 cl Red bell pepper dry vermouth 2.5 ml Saffron syrup 2.5 ml Venus rice gum syrup 2 dashes Absinthe 10 drops of Barbecue bitters…
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60 cl Rye 60 cl Bourbon 20 cl Gomme 60g Bee Pollen 1 cl Abbotts 1 cl Angostura Combine all ingredients and vacuum seal in vacuum bag. ‘Cook’ Sous Vide for…
