from BRECKENRIDGE DISTILLERY
From the depths of the sea, a cocktail for your summer sipping adventures.
- 2 oz. Breckenridge Rum Cask Finish
- 1 oz. peach/apricot shrub*
- ¾ oz. fresh lemon juice
- 3 dashes tiki bitters
Shake ingredients with ice. Strain and serve up. (optional: smoke cocktail with Smoke Top)
Garnish: delicate edible flower
*Peach/apricot shrub: warm 3 peaches and 2 apricots then peel skins. Add 2 cups water, 1-1/2 cup sugar, ½ oz cider vinegar, ½ tsp vanilla bean paste and ½ tsp smoked sea salt. Muddle fruit and stir until sugar is dissolved. Let cool, strain & refrigerate.