Apricot Moon
Giant Cocktails: A San Francisco Giants Baseball Podcast · Ben Henry and Matthew Henry
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Show Notes
It's Happy Hour! In this episode Ben presents the Stone Fruit Sour. It's a whiskey sour with an unusual composition and a pleasing twist. Meanwhile Matthew is bringing the Bella Luna. It's a delicate gin delight with a resurrected ingredient (if you can find it). Also they discuss rally caps and give advice on when to put ketchup in your cocktails. Yum! Recipes Below.
Stone Fruit Sour
- 2 oz Bottled-in-Bond Bourbon
- 1 oz Rich Simple Syrup
- 1/4 oz tsp Apricot Brandy
- 1 oz Lemon Juice
- 1 egg white
Dry shake all ingredients for 10 seconds. Add ice and shake until chilled. Double strain into a Nick & Nora glass. Or Irish Coffee glass.
Bella Luna
- 2 oz Gin
- 3/4 oz Elderflower Liqueur
- 1/2 oz Creme Yvette or Creme de Violette
- 3/4 oz Lemon Juice
- 1 tsp Simple Syrup
Add all ingredients to a shaker with ice. Shake for 10-12 seconds and double strain into a chilled coupe glass. Garnish with a lemon twist.