Recipe

  • 45ml Buffalo Trace Bourbon Whisky
  • 30ml Apple Juice
  • 25ml Nelson's Gold Caramelised Vodka
  • 15ml Starlino Sweet Vermouth
  • 2 dashes Peychaud’s Bitters

 Method

  1. Shake all ingredients with ice and strain into a coupe.
  2. Garnish with an apple slice. 



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